If you’re looking for an easy meringue recipe that’s light, crisp, and melt-in-your-mouth delicious, these Meringue Kisses are the perfect treat. Made with just a handful of ingredients, this classic meringue kisses recipe is a great recipe using egg whites and a wonderful addition to your collection of baking recipes. Whether you’re searching for a simple meringue cookie recipe, festive Christmas cookie recipe, or a naturally gluten free baking recipe, these bite-sized meringue cookies are sure to impress. Easy to customise with different colours and flavours, they’re ideal for parties, gifts, dessert platters, or whenever you’re craving a sweet and elegant meringue dessert recipe.
One of my favourite things about this Meringue Kisses Recipe is that it’s a brilliant recipe using egg whites and a great way to avoid food waste. If you’ve been making homemade ice cream, crème brûlée, custard, or any other recipe that uses egg yolks, you’ll often be left with spare egg whites. Instead of throwing them away, this easy meringue recipe transforms them into light, crispy, melt-in-the-mouth treats that everyone will love. This simple meringue cookie recipe requires just a few ingredients and is perfect for beginner bakers looking to learn how to make meringue at home.
These sweet little meringue kisses are always a hit in our house. My son loves them as a snack, making them one of our favourite meringue dessert ideas, and we especially enjoy sandwiching two together with a layer of Nutella in the middle.
If your family loves “Easy Meringue Kisses Recipe” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:
- Homemade shortbread
- Cottage cheese pancakes
- Poached pear and frangipane tart
- Cinnamon and maple banana bread muffins
- Big fluffy scones
- Mini egg cookies
- Strawberry tarts
- healthy homemade rainbow popsicles
- Chocolate dipped peanut butter cookies
Jump to:
- Ingredients and substitutions for Easy Meringue Kisses::
- What equipment will you need to make Easy Meringue Kisses:?
- How do you make meringue?:
- Recipe Note: Why do you add white wine vinegar and cornflour to meringue?
- Serving suggestions for Easy Meringue Kisses::
- Variations of Meringue Kisses:
- How to store Meringue Kisses::
- FAQ
- Easy Meringue Kisses Recipe (Crispy, Light & Made with Egg Whites)
- Related
- Pairing
Ingredients and substitutions for Easy Meringue Kisses::
See recipe card for quantities.
Jump to Recipe- Egg Whites – Fresh egg whites give the best results, although carton egg whites can be used if needed. They may not whip up quite as well as fresh eggs but will still work.
- Caster Sugar – Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy meringue with a crisp finish. If you don’t have caster sugar, superfine sugar is the closest alternative.
- Cornflour – Cornflour helps stabilise the meringue and contributes to its delicate texture. If you don’t have cornflour, arrowroot powder can be used as a substitute. Readers outside the UK may know cornflour as cornstarch, which is the same ingredient.
- White Wine Vinegar – White wine vinegar helps stabilise the whipped egg whites and gives the meringues their characteristic crisp texture. Cream of tartar is another excellent alternative and is commonly used in meringue recipes.
What equipment will you need to make Easy Meringue Kisses:?
- Piping bags – Create beautiful, uniform meringue kisses with a reusable piping bag and nozzle set. Perfect for giving your bakes a professional finish.
- Electric whisk – A reliable electric hand mixer makes whipping egg whites quick and effortless, helping you achieve perfectly stiff and glossy peaks every time. This whisk is a workhorse in my kitchen and is just as good as a stand mixer
- Silicone mat – A non-stick silicone baking mat prevents the meringues from sticking and makes cleanup easy. It’s a reusable alternative to baking paper
- Mixing bowl – A large, grease-free mixing bowl is essential for creating stable meringue with maximum volume and lift. I have been using this set of bowls for years and they are still going strong.
How do you make meringue?:
Preheat the oven to 160°C and line a baking tray with a silicone baking mat or baking paper.
1: In a clean, grease-free mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks.
2: Gradually add the sugar, a little at a time, whisking continuously until the mixture is thick, stiff, and glossy.
3: Mix the vinegar and cornflour together.
Then gently fold them into the meringue mixture.
4: Spoon the meringue into a piping bag. Pipe bite-sized kisses onto the prepared baking tray, leaving a little space between each one.
5: Bake for approximately 1 hour, or until the meringues are crisp and easily lift from the baking mat.Turn off the oven and leave the meringues inside with the door closed for at least 1 hour, or until completely cool, to ensure they are fully dried out.
Recipe Note: Why do you add white wine vinegar and cornflour to meringue?
- The Science of Vinegar
- Stabilizes egg whites: The acid strengthens the protein bonds in the whipped egg whites, making the foam much harder to over-beat or collapse.
- Holds more air: Lowering the pH allows the mixture to trap maximum volume for a light texture.
- Neutral flavor: White wine vinegar is chosen because it adds the necessary acidity without leaving a harsh or colored taste.
- The Role of Cornflour
- Binds moisture: Starch molecules absorb and hold onto water during baking, preventing the liquid from weeping out.
- Creates texture: It ensures the inside stays soft, dense, and gooey instead of drying out completely into a hard shell.
- Extra stability: Acts alongside the vinegar to keep the overall shape intact
Serving suggestions for Easy Meringue Kisses::
- Add to a dessert platter or afternoon tea spread.
- Pair with fresh berries and whipped cream for an elegant dessert.
- Use as a topping for ice cream, cakes, or pavlova.
- Package in gift bags or jars for a homemade edible gift.
- Sandwich between whipped cream.
- Use to make Eton mess
- Dip the kisses into chocolate for a decedent treat
Variations of Meringue Kisses:
How to store Meringue Kisses::
- Allow the meringue kisses to cool completely before storing.
- Store in an airtight container at room temperature for up to 2 weeks.
- Keep them in a cool, dry place away from direct sunlight and moisture.
- Avoid storing meringues in the refrigerator, as humidity can make them soft and sticky.
- If the meringues lose some of their crispness, place them in a low oven for a few minutes to dry them out again before serving.
- Make sure everything is grease-free – Even a tiny amount of grease in your bowl or on your whisk can prevent the egg whites from whipping properly.
- Add the sugar slowly – This helps create a smooth, glossy meringue and prevents a grainy texture.
- Whisk until stiff peaks form – The meringue should hold its shape when you lift the whisk.
- Use room-temperature egg whites – They whip up more easily and create a better volume.
- Don’t rush the drying process – Leaving the meringues in the switched-off oven is the secret to a perfectly crisp finish.
- Avoid humid days – Meringues can absorb moisture from the air and become sticky.
- Get creative with colours and flavours – A little gel food colouring or flavour extract can transform these simple treats for any occasion.
FAQ
How do you make meringue easily?
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The easiest way to make meringue is to whisk egg whites until soft peaks form, then gradually add sugar while continuing to whisk until the mixture becomes stiff and glossy. Bake at a low temperature and allow the meringues to cool in the oven to dry out completely.
How to make a perfect meringue?
For perfect meringue, use room-temperature egg whites, ensure your bowl and whisk are completely grease-free, and add the sugar slowly while whisking. The finished mixture should be thick, shiny, and hold stiff peaks.
What is the ratio of sugar to egg whites in meringue?
A good rule of thumb is to use 50g of sugar per egg white. This ratio helps create a stable meringue with a crisp exterior and melt-in-the-mouth texture.
What is the best sugar for meringue?
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Caster sugar is the best choice for meringue because its fine crystals dissolve more easily into the egg whites, creating a smooth and glossy mixture.
What are common meringue mistakes?
Common mistakes include using a bowl that isn’t completely clean, adding the sugar too quickly, under-whisking the mixture, opening the oven door during baking, and baking on a humid day. These can result in flat, sticky, or cracked meringues.
How do you fix meringue that wont stiffen?
If your meringue won’t stiffen, check that there is no grease, oil, or egg yolk in the mixture. You can try whisking for longer or adding a small amount of vinegar or cream of tartar to help stabilise the egg whites. If the mixture is still runny, it may be best to start again with fresh egg whites.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Easy Meringue Kisses Recipe (Crispy, Light & Made with Egg Whites)
Equipment
- piping bag
Ingredients
- 6 egg whites
- 350 grams caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon corn flour (corn starch)
Instructions
- In a clean, grease-free mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks.
- Gradually add the sugar, a little at a time, whisking continuously until the mixture is thick, stiff, and glossy.
- Mix the vinegar and cornflour together, then gently fold them into the meringue mixture.
- Spoon the meringue into a piping bag fitted with your favourite nozzle. Pipe bite-sized kisses onto the prepared baking tray, leaving a little space between each one.
- Bake for approximately 1 hour, or until the meringues are crisp and easily lift from the baking mat.Turn off the oven and leave the meringues inside with the door closed for at least 1 hour, or until completely cool, to ensure they are fully dried out.
- Store in an airtight container and enjoy.
Notes
- Ensure your bowl and whisk are completely clean and grease-free for the best volume.
- Add the sugar gradually to create a smooth, glossy meringue.
- Leave the meringues in the switched-off oven after baking to dry out completely and achieve their crisp texture.
- Store in an airtight container at room temperature for up to 2 weeks.
- Avoid making meringues on very humid days, as they can become sticky.
- When separating your yolks from your whites ensure no yolk gets into the whites as this will cause them to not stiffen up.
Related
Pairing
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