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Meringue Kisses

about 12 - 14 pieces
Easy
80
These colourful meringue kisses have a crisp shell, chewy centre and finished off with chocolate and sprinkles!
Ingredients
Preparation
Recipe Tips
Your meringue will keep for upto 2 weeks stored in an airtight container. 
Recipe Tips
For a chocolatey centre, pop a chocolate chip on the baking parchment and pipe your meringue on top this will leave you with a chocolate centre in your meringue! 
Additional information
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Ingredients

For the Meringue
2Dr. Oetker Free Range Egg White Powder Sachets (or 2 medium egg whites)
150 gCaster Sugar
2.5 gDr. Oetker Cream of Tartar Sachets (1/2 tsp)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel
To Decorate
50 gDr. Oetker 35% Milk Chocolate
Dr. Oetker Bright and Bold 4-Cell
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Red Extra Strong Food Colour Gel
Picture - Dr. Oetker Orange Extra Strong Food Colour Gel
Picture - Dr. Oetker Yellow Extra Strong Food Colour Gel
Picture - Dr. Oetker Green Extra Strong Food Colour Gel
Picture - Dr. Oetker Blue Extra Strong Food Colour Gel
Picture - Dr. Oetker 35% Milk Chocolate
1

For the Meringue

Preheat your oven to 200C/180C fan/gas 6 and place 150g caster sugar on a lined baking tray and put in the oven for 5 minutes.

2

Make up the egg whites following the instructions on the back of pack. Place in a stand mixer and whisk slowly to allow small stabilising bubbles to form, add the Cream of Tartar and increase your mixer speed - you can also do this with an electric hand whisk. Whisk until stiff peaks form.

3

Take the sugar out of the oven and turn the heat down to 100°C/80°C fan/¼ gas. With the mixer on full speed, slowly spoon in the hot sugar and continue to whisk for 5 minutes or until all the sugar is incorporated and you have a glossy, smooth meringue mixture - to check all the sugar is incorporated rub a small amount of mixture between your fingers and it should feel smooth, if you can still feel some grains of sugar mix for longer.

4

Place a star nozzle in a piping bag and turn your piping bag inside out. Paint stripes of each colour gel down the piping bag. Turn your piping bag the right way round and spoon in your meringue mixture.

5

Line 2 baking trays with baking parchment. Pipe a meringue kisses onto the baking parchment leaving a gap between each one. To create the peak on top of your meringue kiss release the pressure on the piping bag and pull up. to stop the baking parchment moving around pop a small blob of meringue mixture in each corner to hold it in place. 

6

Bake the meringue kisses in the oven for 45-60 minutes. To check the meringue kisses are baked they should easily peel off the baking parchment, if they stick then bake in the oven for another few minutes. Leave the meringue kisses to cool completely. 

7

To Decorate

Melt the Milk chocolate in the microwave. Pour the Sprinkles into a bowl and mix together. 

8

Dip the base of each meringue kiss in the melted chocolate and then into the bowl of sprinkles to coat. 

9

Enjoy your meringue cookies on their own or pop on the top of a cake as a decoration!   

  • Your meringue will keep for upto 2 weeks stored in an airtight container. 
  • For a chocolatey centre, pop a chocolate chip on the baking parchment and pipe your meringue on top this will leave you with a chocolate centre in your meringue!