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    Home - Basics

    Published: Jan 7, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    How to Make Meringue Kisses

    Jump to Recipe Print Recipe

    How to Make Meringue Kisses in any flavor

    Guys, I am still freaking out over the fact that it is 2015!! How did that happen? It's been over four years since I've last been in the UK and lived with Vlad. January is always such an emtional time for me because this is the month we met and changed our lives forever. I don't know if you believe in soulmates, but I know in my heart that he must be mine. The day we met was the day I realized there was a missing part of my soul that was suddenly filled. Since living in two separate countries these past few years, I've become more and more sentimental about January, so don't be surprised if you hear me talking about him more this month.Try not to get annoyed with me!!

    How to Make Meringue Kisses in any flavor

    Ever since I got the Dominique Ansel cookbook, I've been pouring over each of his recipes. I am determined to make each and every single one. I decided to start with two of his more simple recipes, starting with these meringue kisses. I loved the concept, but much like the madeleines in his book, I wanted to take another approach to making the meringues. I ended up using my go-to meringue recipe, and instead of letting the meringues completely dry out inside like the recipe asks, I decided to leave them softer inside, so it is more marshmallowy when you bite into them. The reason I did this was because I wanted to put these meringue kisses in the cereal he created in the same book (recipe for that coming asap!)

    I made three variations of these meringue kisses: chocolate, coconut and peppermint, but you can flavor them any way you like using extracts or even folding in cocoa powder, malt, or finely ground nuts.

    How to Make Meringue Kisses in any flavor

    How to Make Meringue Kisses in any flavor

    How to Make Meringue Kisses

    Amanda Powell
    Light and airy meringue kisses. Perfect on their own or added into your favorite desserts
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 2 hrs 30 mins
    Total Time 3 hrs 5 mins
    Course Basics
    Cuisine French
    Servings 2 dozen

    Ingredients
      

    • 1 large egg white room temperature
    • ¼ teaspoon cream of tartar
    • ⅓ cup superfine granulated sugar

    Optional Flavor Add-ins

    • ½ teaspoon vanilla extract
    • 3 tablespoons cocoa powder
    • ¼ cup hazelnut flour*
    • ¼ cup almond flour*
    • ¼ cup coconut flour or unsweetened shredded coconut*
    • ½ teaspoon peppermint
    • ¾ teaspoon ground cinnamon

    Instructions
     

    • Preheat the oven to 200 degrees F.
    • Whisk the egg white on medium until soft peaks form. Add a pinch of sugar and the cream of tartar, then beat until stiff peaks form, but not dry.
    • Slowly add in the remaining sugar and beat until glossy. Add in your desired flavors and beat until just incorporated. If you want to make several flavors, divide the meringue into separate bowls and beat in each flavor separately.
    • Line a baking sheet with parchment paper, using a dot of the meringue on the corners to glue the parchment paper down onto the baking sheet.
    • Attach a small round piping tip to a pastry bag and fill with the meringue. Pipe small kisses on the parchment paper half an inch separating the kisses. The best way to do this is to hold the piping bag at a 90 degree angle a centimeter or so from the paper and applying enough pressure that a small dollop of meringue comes out, then releasing the pressure as you pull up and away from the parchment paper. You should be able to get most of the meringue on one baking sheet.
    • Bake for about two hours, turning the baking sheet by 180 degrees every 45 minutes. Optionally crack open the oven door and allow the baking sheet to sit in the oven for another hour (if you are in a pinch, you can skip this and the insides of your meringues will be even softer. If you are using two baking sheets, I recommend baking both at the same time on different racks.

    Notes

    *When adding in a nut flour, gently fold in the ingredients instead of beating them in as you would an extract or spice
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Medha @ Whisk & Shout says

      January 08, 2015 at 8:37 pm

      These would make a great gift! So cute, great recipe 🙂

      Reply
    2. Christina @ Bake with Christina says

      January 07, 2015 at 8:40 pm

      These are seriously SO adorable! And really a perfect thing for Valentines Days! 🙂

      Reply
    3. Christina @ The Beautiful Balance says

      January 07, 2015 at 2:23 pm

      Ahhh I made meringue kisses last week. They were pink and died your mouth pink but so so tasty. Your photos are gorgeous and the first one should be a cookbook cover. Maybe a novel of you and your soulmate. Meringue Kisses love love love.

      Reply
      • Amanda says

        January 07, 2015 at 8:44 pm

        Pink meringue kisses sound perfect - my daughter would seriously go nuts over them! Haha i think "meringue kisses" would make the perfect novel for me!

        Reply
    4. Jen @ Baked by an Introvert says

      January 07, 2015 at 11:26 am

      I love meringues! These are so perfect!

      Reply
    5. Ashley | The Recipe Rebel says

      January 07, 2015 at 10:41 am

      These are perfect! I love the idea of leaving them more marshmallowy inside!

      Reply
    6. Sarah | Broma Bakery says

      January 07, 2015 at 10:32 am

      Ahhhdorable! I feel the same way about February with my boyfriend. People will just have to deal with our mushiness.

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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