These meringue kisses with a chocolatey surprise inside will win your heart over…and over…and over! Crispy on the outside, and marshmallowy on the inside, you’ll feel like you’ve been kissed by a ray of sweet sunshine. I’ll show you how to swirl and sprinkle these cute meringue kisses for a super bright and fun table. And if you still need a bit more meringue in your life, check out the rosettes with a dollop of rose I posted earlier this month.

Thanks for the inspiration, Meringue Girls! These gals from the UK have an incredibly colorful and sweet cookbook on all colors and styles of meringue. They’re popularly known for their meringue “kiss”.

As you may have guessed by now, I love a little surprise to my dessert. These chocolate confetti candies are the perfect pastel colors and give a bite of chocolate with each meringue kiss. Of course, you can add Skittles, M&Ms, or other candies – feel free to pick and choose candies based on whatever color palette you’re going for.

PAINT THE BAG

Turn the piping bag inside out over an empty wine bottle. Using food coloring and a paint brush, paint strips of color on the piping bag with whatever selection of colors you want the meringue to be.

KISS THE CHOCOLATE

Whip up a batch of meringue and fill the now colorful piping bag. Set the individual pieces of chocolate candy on a piece of parchment and squeeze out the meringue kiss over the chocolate.

Gavin helped me with this part and he said they were like little gnome hats. Next we’ll have to make some kind of edible meringue-marshmallow gnome to go with the gnome hats. One for 2019!

You can leave the “gnome hats” as is or you can heat up melting chocolate and get out your sprinkles. I dipped the bottom of the baked (and cooled!) meringues into the melting chocolate, and then the sprinkles. Gnome hats or kisses – there’s something for everyone.

OUR FAVES 

• Sugarfina, Chocolate Confetti candies
• Meringue Girls, meringue cookbook
• Sweet Shop, piping bags

Photos by: Maria Hedrick Photography

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Meringue Kisses

By TheSweetNerd

May 23, 2018

Ingredients

150g caster sugar

75g free range egg whites (about 2-3 eggs)

pinch tartar

Americolor yellow and blue

Sugarfina Confetti Chocolates

*Recipe modified from Meringue Girls 1/2 Batch

Directions

1Preheat your oven to 350F. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 5-7 minutes. Heating the sugar helps to create a glossy, stable mixture.

2Pour the egg whites into a mixer and whisk them slowly, allowing small stabilizing bubbles to form, then add a pinch of cream of tartar. Next, increase the speed until the egg whites form stiff peaks (about med-high speed).

3Take the sugar out of the oven, and turn oven down to 175-200F (leave the door open to help speed this up.) With your mixer on high speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar.

4Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. Prepare piping bag by turning it inside out and painting lines down the sides in the different colors. Flip back right side out and pipe meringue on top of Sugarfina candy so that it is inside the meringue kiss.

5Bake for about 2 hours or until the meringue bases come off the parchment paper clean. This will vary oven to oven. Once done, turn off your oven and leave the meringues inside for 2 more hours.

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