Meringue Kisses

Meringue Kisses are really easy to make and look so pretty. They are great in a dessert but also to add something extra special to a celebration cake.  

Making meringue kisses for the first time 

I have admired Meringue Kisses for a few years now. I know that sounds weird, but I love how cute they look but have never made them. Finally I bit the bullet and decided to make them to decorate the Raspberry & Mascarpone Layer Cake I made for my sister’s birthday.

As it was the first time I made them, I followed a recipe. I don’t know whether I was doing something wrong, but they didn’t turn out great. They were yellow in colour and tasted like the sugar was burnt. I don’t know whether this was because the recipe called for heating the sugar in the oven before adding it to the egg whites, or whether it was because the oven temperature was quite high; or a combination of the two!

My sister didn’t know I was making the for her cake, so I showed her my failed attempt. At the time I didn’t realise she had secret meringue knowledge. She works in a school and had the pleasure of a term of making meringues in food tech. I showed her the recipe I had used and she said they had tried lots of recipes and the best ones didn’t heat up the sugar and cooked the meringues at a far lower temperature. 

Creating my own recipe 

So with my sister’s help, I ditched the recipe and came up with my own. It’s not ground breaking stuff, but this recipe works really well for me and produces the incredibly cute Meringue Kisses I was looking for. 

Which colour to make your Meringue Kisses

An advantage of these Meringue Kisses is that you can make them any colour you like incredibly easily. You can either stripe them like I have, or mix the food colouring gel into the meringue to get a completely coloured kiss. You can also leave out the food colouring and have white kisses which look lovely. 

I would recommend using gel food colouring and not the standard ones you can buy in most supermarkets. The gel food colouring has a much brighter colour and is a lot easier to paint because it is thicker.  

Another great way to use these Meringue Kisses is in Eton Mess. The Meringue Kisses are mixed with softly whipped cream and fresh strawberries; a delicious summer dessert. 

4.38 from 8 votes

Meringue Kisses

Meringue kisses are really easy to make and look so pretty. They are great in a dessert but also to add something extra special to a celebration cake. 

Course Dessert
Cuisine French
Keyword Meringue, Kisses
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 144 kcal
Author Curly


  • 70 g egg white (roughly 2 medium eggs)
  • 140 g caster sugar
  • Gel food colouring


  1. Preheat your oven to 100ºC (fan assisted or 120ºC non fan)
  2. Make sure you have a very clean bowl before cracking in the egg whites. You must not get any of the yolk in the bowl
  3. Whisk the egg whites until stiff - you will be able to hold the bowl over your head when they are stiff enough
  4. Add the sugar gradually, a large spoonful at a time
  5. After all of the sugar is added, keep whisking for five minutes until the egg whites are glossy and smooth. If you rub a small amount between your finger and thumb, you shouldn't be able to feel the sugar grains. If you can whisk for a bit longer
  6. Line two baking trays with parchment paper and use a small dab of the meringue to stick the paper to the baking trays
  7. Turn a piping bag inside out over a large glass. Using a food paint brush, paint the gel food colouring in stripes down the inside of the piping bag
  8. Carefully turn the piping bag back the right way and spoon in the meringue mix
  9. Cut off the tip of the piping bag and pipe the kisses onto the prepared trays. Squeeze lightly on the piping bag slowly puling up before quickly lifting off to create the tip
  10. Bake in the oven for 50 - 60 minutes until the meringue kisses lift off the parchment paper. If they don't lift off easily, put them back in the oven for a few minutes
Nutrition Facts
Meringue Kisses
Amount Per Serving
Calories 144
% Daily Value*
Sodium 29mg1%
Potassium 28mg1%
Carbohydrates 35g12%
Sugar 35g39%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Only Crumbs Remain
Link up your recipe of the week
Hijacked By Twins

32 thoughts on “Meringue Kisses

  1. Amanda

    Wow, cuteness overload Cat! Great recipe too, I always struggle with meringue but I think you just convinced me to give it another try 🙂 xo

  2. Pingback: Eton Mess with Meringue Kisses – Curly's Cooking

          1. Lainy fenwick

            Oh right ok, I do use those but some of my kisses end up with holes in them while cooking, do you know why this is happening please

          2. Curly Post author

            I think this is possibly from over whipping. Are you whipping them at the first stage just until stiff peaks? I make sure I keep watching mine for these they change. Also for the second stage when you’re whipping to dissolve the sugar, it could take less than 5 mins so you could keep checking to see if yours dissolves quicker. I hope this helps 🙂

  3. Deirdre Weber

    Wow !! These look great to add to a Canada Day dessert! Thank you. I always have to come up with gluten free food for our parties as one of our group has celiac disease. These are perfect.

  4. Kate - Gluten Free Alchemist

    That’s so funny…. I failed a few times until I used the ‘heat the sugar first’ method which worked really well for me. The Meringue Girls use it and explained why it worked and it did (for me).
    Either way…. your meringues look lovely x

    1. Cat Post author

      Their recipe was one of them I tried, and we all know how good their meringues are! I hope my method works for other people too! Thanks 🙂 x

  5. Angela / Only Crumbs Remain

    These look absolutely amazing Cat – I always love that cute kink to the tip of meringue kissues. I think painting stripes of colour to the piping bag, as you’ve done, is always so effective (much more effective than colouring the whole batch). Have you ever tried colouring them with some sort of fruit syrup – flavour & colour! Thankyou too for sharing with #BakingCrumbs
    Angela x

  6. Rebecca - Glutarama

    I keep seeing these little beauties popping up across social media they’re gorgeous, I really need to make these myself…apparently you can make them with aquafaba too…not sure I’d dare try that though…i know the kids will adore these though.

    1. Curly Post author

      Yes I’ve heard that too! It apparently whisks up just like egg whites. I have another recipe I wanted to try with aquafaba I just haven’t got round to it yet x

  7. Hanna

    Your meringue looks fabulous. I never tried making them before I am but hesit

    Love your meringue so professional. I am bit hesitated to make them . I always have problem with meringue and French macaron.

  8. Pingback: Baking Crumbs - July 2018 - Only Crumbs Remain

  9. Lainy

    Thank you I will make sure I will do this next time! I thought i was using the wrong type of food colouring and that there was too must moisture/water from the colouring !!

    1. Curly Post author

      Glad the meringues turned out well. What type of colouring did you use? Was it gel colouring? What went wrong with it exactly?


Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.