Meringue kisses

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5 min


2 -1/2 dozen kisses

* PLUS Baking Time: 20 minutes


  • 2 large egg whites , at room temperature
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanilla
  • 1/2 cup granulated sugar


  • Preheat oven to 275F (140C). Line 2 baking sheets with parchment paper. Place egg whites, cream of tartar and vanilla in a large bowl. Using an electric mixer, beat on medium-high until soft peaks form when beaters are lifted. Gradually beat in sugar, 2 tbsp (30 mL) at a time, until soft peaks form. Drop by heaping tablespoonfuls (22 mL) onto parchment paper about 1 inch (2.5 cm) apart. Or pipe shapes using a pastry bag fitted with a large star tip. Bake in 275F (140C) oven, rotating sheets halfway through, until outside of meringue is dry and firm to the touch, 20 to 25 minutes. Remove from oven. Let stand on baking sheets 5 minutes.Then remove to racks to cool. Kisses will keep well in an airtight container at room temperature up to 2 weeks. Do not refrigerate or freeze.

Nutrition (per serving)

  • Calories
  • 14,
  • Protein
  • 0.2 g,
  • Carbohydrates
  • 3.3 g,
  • Sodium
  • 4 mg.

Popular in the ’60s, meringues have made a stylish comeback on festive dessert trays. These no-fat, low-cal melt-in-your-mouth kisses will delight guests of all ages.

Candy Cane

Finely chop enough candy canes to measure 1/3 cup (75 mL). Fold into meringue mixture.


Before beating in sugar, stir 2 tbsp (30 mL) sifted cocoa powder with sugar. Sprinkle with instant coffee granules and bake.

Christmas Swirl

After forming kisses, drip 1 drop of red food colouring onto each. Swirl through using a toothpick. Bake as above.

Holiday Sparkle

Sprinkle unbaked meringues with tiny silver or gold candy balls and/or gold leaf.


Sprinkle with instant coffee granules. Bake as above.


Following the recipe above, try these: