Mini Meringue Kisses by Bloom Designs Online
I absolutely love meringues. They are so light, airy, melt in your mouth but crunchy at the same time. The texture of these cookies is amazing. Since Valentine’s Day is approaching, I though it would be the perfect time to make mini Pink and White Meringue Kisses. They may sound and look fancy but they are incredible easy and take less than 15 minutes to make using just a few ingredients. Also, the homemade version of this cookie is soooo much better than the store bought kind. You will be so happy you tried them and your family will love you!
Get creative! These sweet cookies can be formed into any shape and you can use any color food dye to make the cookies fit any holiday or theme.
I added a easy to print recipe box card below. Let me know if you like this feature.
XO,
Jenny
Mini Meringue Kisses
Prep time
Cook time
Total time
Author: Bloom Designs Online
Recipe type: cookie
Serves: 6 dozen mini
Ingredients
- 4 egg whites at room temperature
- ⅛ tsp. cream of tartar
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 1 cup superfine sugar (baker’s sugar found at you market in a carton)
- pink food dye
Instructions
- Preheat the oven to 200 degrees.
- Use an electric mixer to beat the egg whites with cream of tartar, salt and vanilla.
- When the whites begin to hold stiff peaks, gradually add half the sugar.
- When the peaks become glossy, gently fold in the remaining sugar.
- Divide the meringue in half add a few drops of food dye to the one half of the mixture and mix until meringue turns pink.
- Put the meringue mix in a pastry bag (or a Ziploc bag with a corner cut out) fitted with a star tip.
- Repeat with second color.
- On a baking sheet with lined with parchment paper, pipe small kisses of meringue mixture.
- You can pipe the cookies close together since the mixture does not spread.
- Bake the meringues until hard, about 2 hours. They should easily release form the parchment.
- Turn the oven off, prop the door open and allow the meringues to sit in the oven for another hour or so.
Thank you for adding the “print recipe” feature.
Thanks Shirley! Sorry it took so long:)
I made these for my daughter Kate’s ballet party last year and you are right….they are super easy! I will be definitely be trying your recipe! P.S. They freeze really well!! XOXO
How do you store these, if you make them ahead?
In an air tight container