Meringue Kisses

Meringue Kisses

Meringue Kisses Recipe

Save Recipe
Print Recipe

Prep Time: 15 mins

Cook Time: 2-3 hours

Yield: 100 mini meringues

Pretty pastel coloured mini meringue kisses. Simple yet adorable. These mini meringue kisses are a perfect gift.


  • 100g egg whites (approx. 3 large eggs)
  • pinch of salt
  • 100g caster (superfine) sugar
  • 1 tsp vanilla extract
  • 100g icing (confectioners’) sugar, sifted
  • pink, blue and yellow food colouring


  1. Preheat the oven to 80℃/175℉/Gas Mark ¼. Line two baking trays with parchment paper. Set aside.
  2. Place the egg whites and a pinch of salt into the bowl of an electric mixer and start whisking at high speed. As the egg whites start stiffening, slowly sprinkle the caster (superfine) sugar into the mix. Stop whisking as the meringue becomes stiff and glossy.
  3. Add the vanilla extract and slowly fold the icing (confectioners’) sugar into the meringue mixture using a rubber spatula. Separate the meringue mix into three equal parts; keep the first white, mix the second with pastel pink and the third with blue and yellow for a pastel aqua shade.
  4. Place a star nozzle into each piping bag and fill each one with a different colour meringue mixture. Pipe little rosettes onto the prepared baking trays and place in the oven for between 2-3 hours, or until they have fully dried out.
  5. Store in a dry, airtight container. If stored correctly, they will keep for up to three months.

Recipe Source:


Never Miss a Recipe!

Subscribe to get new posts and recipe updates via email. Plus, a FREE eBook of my top 10 recipes:


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    • says

      Oooo, now you’ve given me evil night time ideas. Must.Not.Stab.Him. *repeat* We haven’t the room to sleep in separate beds. Although I did spent the night on the wood flooring in the lounge a few nights ago. Thank goodness for travel bed mattresses.

      Thanks Dorothy.

  1. says

    I know that snoring is no laughing matter, but this post did make me laugh:) Your pastel meringues are so pretty. I really need to try some!

  2. says

    These are beautiful! I’ll be featuring them tomorrow at I hope you’ll stop by to grab a featured button and come back to link tomorrow night! Meringue pacifier? Sign me up!

  3. says

    hahahaha I am sorry I am always giggling at your posts though. My boyfriend also snores, though his is more like having a giant bear in my room >_< . He is not a fan of meringues but I know plenty of people who would LOVE to try these out. They are so adorable Lisa! Love the color scheme.

  4. says

    They are sooooooooooooooooo beautiful. I LOVE the colors !:)
    I usually have tons of egg-whites in the freezer and I do make meringue-kisses sometimes.

  5. says

    Hahahaha oh god, I’m not a snorer unless I’m super sick and congested, but sometimes I’ll have to nudge Jessie to knock off. It grates my nerves! Lol. The last time I made meringues it was a total fail. Mine looked like mummified, crusty versions of your gorgeous, perfect ones! I need to retry using your recipe because these look beautiful and SO tasty!

  6. Lisa says

    Hi Lisa! I’ve tried this recipe for meringue kisses twice now and both times the meringues have ‘oozed’ while baking. What am I doing wrong??
    Thanks for you help :)
    Lisa x

    • says

      Hi Lisa, Thanks for stopping by. I’m sorry the recipe hasn’t worked out exactly as you should have expected. :(

      Without being there, I can’t say exactly what went wrong. I can say, however, that when *I* personally make meringues and macarons, I weigh everything. When I say everything, I mean the egg whites too as all eggs vary in size. Too much egg whites can cause the mixture to be too wet. The egg whites and sugar also have to be beaten until they’re at stiff peaks or until you can hold the mixture upside down and it won’t budge. In other words, meringues are fickle! 😆

      How was the consistency when you piped? Oozey or held its shape? Another thing to factor is oven temperature too. I always use an oven thermometer as again, all ovens vary and what appears to be the right temperature on the dial/settings, could be as far off as 10-15℃ either way.

      I do know that meringues baked at too high of a temperature crack and brown too much. We don’t want to bake the meringues, basically we’re using the oven to dry them out.

      I hope this helped somewhat? And don’t give up! Feel free to email me directly if you need any further help.