Meringue Kisses

Light, crisp and melt-in-your-mouth little treats, these meringue kisses are as lovely to serve as they are delicious. Customize them with your favourite flavour, colour and sprinkles for any celebration.

Yield: Varies depending on size
Oven Temperature: 250°F (120°C)
Drying Time: 6–8 hours or overnight

 

Ingredients

 

• ¼ cup meringue powder

• ½ cup water

• 1⅓ cups granulated sugar

• 2 teaspoons vanilla extract or another flavour of your choice

• Gel food colouring, optional

• Sprinkles, optional

Instructions

 

1. Prepare the Oven

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.

 

2. Whip the Meringue

Add the meringue powder and water to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form.

 

3. Gradually Add the Sugar

Keep the mixer running on high and add the sugar gradually, about one tablespoon at a time. Scrape down the sides of the bowl as needed. Continue beating until stiff peaks form.

 

4. Check the Texture

Rub a small amount of meringue between your fingertips. It should feel smooth rather than gritty. If you can still feel sugar crystals, continue mixing until the meringue is smooth and glossy.

 

5. Add the Flavour and Colour

Mix in the vanilla or your chosen flavouring. If using gel food colouring, add a small amount and mix just until the colour is evenly distributed.

 

6. Pipe the Kisses

Fill a piping bag fitted with a 1M open-star tip. Hold the bag upright and pipe small swirls onto the prepared baking sheet. Finish each kiss with a quick lift to create the peak.

 

7. Add Sprinkles

If desired, add sprinkles while the meringue is still freshly piped.

 

8. Bake

Bake at 250°F (120°C) for 45 minutes.

 

9. Let the Meringues Dry

Turn off the oven and leave the door slightly open. Allow the meringues to remain in the oven for 6–8 hours or overnight, until completely dry and crisp.

 

10. Store

Once the meringues are completely cool and dry, carefully remove them from the parchment paper. Store them in an airtight container at room temperature.

A Note About Meringue Powder

 

Meringue powders are not all formulated the same way, so results can vary between brands. This recipe uses a standard meringue-powder formula, but your particular brand may require a small adjustment.

Always check the manufacturer’s directions if your powder recommends a different method or ratio. The finished meringue should be thick and glossy with stiff peaks that hold their shape.

Love & Flour Tips

 

• Keep your equipment grease-free. Fat or residue in the bowl or whisk can interfere with the meringue.

• Take your time with the sugar. Adding it gradually helps create a smoother and more stable meringue.

• Pay attention to humidity. Meringues absorb moisture from the air, so they may need additional drying time on humid days.

• Let them dry completely. If the meringues are still soft inside, return them to a low oven and continue drying.