The Cutest Meringue Kisses

They are teeny, tiny hand-piped meringues which are bite-sized and delicate. They are perfect for sandwiching together if you like your desserts in individual portions or they are ideal for adorning ice cream sundaes for that extra special flourish.

Inspired by the beautiful meringues in Meringue Girls Cookbook by Alex Hoffler and Stacey O'Gorman



The joy of meringues is that you literally need just two ingredients and the ratio of one to the other is so simple (double the weight of caster sugar to egg whites).

To make 35 Meringue Kisses -

  • 3 large egg whites (which weighed 113g (4oz)).
  • 225g (8oz) caster sugar (ie double the weight of the egg whites)

To serve -

  • Whipped cream
  • Berries
  • A simple fruit sauce made by tumbling a handful of berries (frozen or fresh) into some warmed jam in a small saucepan and allowing the mixture to bubble until the berries are slightly soft.
  • Ice cream
  • Warm Chocolate Ganache


  1. Preheat the oven to 110ºC/100ºC Fan/225ºF (gas mark 1/4).
  2. Whisk the egg whites in a large bowl until they reach the stiff peak stage and can be tipped upside down without the egg falling out.
  3. Now very slowly add the sugar to the egg mixture, whisking all the time - one dessertspoon at a time works well or add as a slow, continuous stream of sugar.
  4. Once you've added all the sugar, continue whisking on high for around 5 minutes or until the mixture forms a nice, smooth, shiny peak on the tip of your upturned finger.
  5. Carefully transfer the stiff meringue mixture into your piping bag.
  6. Start the meringue flowing through the piping bag, by piping small dollops of the meringue at each of the 4 corners of your baking trays and use this as glue to stick the baking parchment to the trays.
  7. Now pipe the meringue kisses onto the trays, leaving a small gap between each one. A diameter of about 4-5cm is perfect.
  8. Bake in the oven for 30-40 minutes until the kisses easily lift off the parchment with the bases intact.
  9. Leave them to cool completely on the baking trays.


  • Separate each egg white into a small bowl or cup before adding it to the others, that way if a yolk breaks you won’t have to start again.
  • Egg sizes vary, even when they are all labelled as one size. Weighing the whites might seem a bit fussy, but it really is a good idea.
  • Pipe your meringue as soon as it’s ready. The meringue will lose consistency if it sits around for a while.
  • The piping can take a bit of practice, especially if you are trying to achieve uniformity (I suspect that we have the Bake Off to blame for that obsession!) so don't be too frustrated if the first few aren't terribly even or pretty.
  • Aiming for a diameter of about 4-5cm is a good size for your kisses.
  • The meringue kisses will keep well for at least 2 weeks in an airtight container.

Keywords: dessert, celebration, individual, cute