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Meringue Kisses

Course: Dessert
Cuisine: English
Servings: 25 meringue kisses
: 9 kcal
Author: Just Jo
  • 1 large egg white
  • 60 g caster sugar
  • Red food colouring gel (optional)
  1. Preheat the oven to 120˚C fan or 150˚C conventional. Line a large baking tray with a silicone liner or baking parchment.

  2. Whisk the egg white until soft peaks form then whisk in the sugar until stiff peaks form and the sugar has dissolved. Rub it between your fingers to check - it should be smooth. This can take 7-10 minutes to happen.

  3. Optional - paint stripes of red food colouring up the insides of a piping bag if you want the meringue kisses to be stripey like little miniature circus tents. If doing this, be generous and use a clean paintbrush which is only used for food purposes. 

  4. Scrape the meringue into a piping bag fitted with a 1-2cm plain, round nozzle. Pipe out little blobs on to the baking tray holding the bag vertically, pulling up sharply to create a point on top after you've piped out a height of 1 inch of meringue. You should get around 25 meringue kisses with this amount. 

  5. Cook for 1 hour, then turn the oven off and try not to open it until the oven is cold. It's best to do this before bed so they have the whole night to cool. The kisses should lift easily off the paper but will be bright white and dry to the touch on the outside. Will keep in a cake tin for a couple of weeks.