Christmas Meringue Kisses

$- 4 large egg whites - 1 cup granulated sugar - 1/2 teaspoon cream of tartar - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - Food coloring (red and green) - Edible glitter or sprinkles (optional) Use large eggs for the best results. Make sure your sugar is granulated for smooth meringue. The cream of tartar helps stabilize the egg whites, so don’t skip it. For flavor, both vanilla and peppermint extracts enhance the festive taste. You can add a touch of magic with edible glitter or colorful sprinkles. These make your meringue kisses look more festive. Feel free to get creative with your decorations! {{ingredient_image_1}} Start by preheating your oven to 200°F (93°C). This low heat helps dry the meringues. Line two baking sheets with parchment paper. Make sure the bowls and beaters are clean and dry. This step is crucial for the eggs to whip well. Next, add the four large egg whites to a mixing bowl. Beat them at medium speed until they look frothy. Once frothy, add 1/2 teaspoon of cream of tartar. Continue beating until soft peaks form. This means the egg whites will hold some shape but still be soft. Gradually add 1 cup of granulated sugar, one tablespoon at a time. Increase the speed to high. Keep beating until the mixture is glossy and stiff peaks form. When you lift the beaters, the peaks should stand tall without falling. This is the perfect meringue base. Now it’s time to add flavor! Pour in 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. Gently fold these into the meringue. Be careful not to deflate the mixture. If you want to add color, divide the meringue into two bowls. Add a few drops of red food coloring to one bowl and green to the other. Carefully fold the colors into the meringue. You want a beautiful swirl, not a full mix. Grab a piping bag fitted with a star tip. Fill the bag with the meringue. Pipe small kisses onto the lined baking sheets. Leave space between each kiss; they will expand slightly. If you like, sprinkle some edible glitter or sprinkles over the tops. This adds a festive touch! Place the baking sheets in the preheated oven. Bake for about 1.5 hours. The meringues should feel dry and lift easily off the parchment paper. Once done, turn off the oven but keep the meringue kisses inside. Let them cool for an hour. This helps them firm up and stay crisp. Enjoy your sweet, festive treats! To get the best meringue, start with clean tools. Any grease can ruin your mix. Use fresh egg whites at room temperature. This helps them whip up better. Beat the egg whites until they are frothy. Then, add cream of tartar. This helps stabilize the mix. Gradually add sugar. This makes your meringue glossy and strong. When you reach stiff peaks, you are ready. Your meringue should stand tall and hold its shape. One big mistake is rushing the sugar. Adding it fast can lead to grainy meringue. Make sure you mix on high speed after each spoonful. Another mistake is not baking long enough. The meringues should dry out completely. If they are soft, they will not hold. Also, avoid opening the oven door while baking. This lets heat escape and can ruin the texture. You need a few key tools for great meringue. A stand mixer or a hand mixer is best. They whip the egg whites well. Make sure you have clean, dry mixing bowls. Parchment paper is a must for easy lifting. Use a piping bag with a star tip to shape your kisses. If you want to add some sparkle, keep edible glitter or sprinkles handy. These tools make the process smooth and fun. Pro Tips Use Room Temperature Egg Whites: Egg whites whip better when they are at room temperature, resulting in a more stable meringue. Don't Rush the Sugar Addition: Adding sugar too quickly can cause the meringue to deflate. Add it gradually for the best results. Check for Stiff Peaks: Ensure the meringue reaches stiff peaks before baking. This indicates it has enough structure to hold its shape. Store in an Airtight Container: To keep your meringue kisses crisp, store them in an airtight container away from humidity. {{image_2}} You can easily change the taste of your meringue kisses. Try different extracts like almond or hazelnut. Add a bit of lemon or orange zest for a fresh touch. If you want a spicy kick, mix in a dash of cinnamon or nutmeg. These flavors make your kisses special and fun. Color adds joy to your meringue kisses. Use red and green for Christmas. You can also make soft pink or bright blue for other occasions. Layer colors by gently folding them in. This gives a beautiful, swirled look. You can even create a rainbow by using multiple colors. Let your creativity shine! Think beyond sprinkles for decorations. Edible glitter makes your kisses sparkle. Crushed candy canes add a festive crunch. You can also use small chocolate chips for a sweet touch. For a more natural look, try adding tiny pieces of dried fruit. These decorations can make your meringue kisses stand out on any table. To keep your meringue kisses fresh, store them in an airtight container. Make sure the container is clean and dry. I like to use a glass jar or a plastic box. Place a piece of parchment paper at the bottom. This helps absorb moisture. Avoid stacking the kisses if possible. They can stick together and lose their shape. When stored properly, meringue kisses can last up to two weeks. They do best in a cool, dry place. Keep them away from heat and humidity. If they get wet, they lose their crispiness. Always check for any signs of moisture before serving. You can freeze meringue kisses for up to three months. To freeze, place them in a single layer in a freezer-safe container. Separate layers with parchment paper to prevent sticking. When you want to enjoy them, take them out and let them thaw at room temperature. Avoid refreezing, as this can ruin their texture. Yes, you can use egg whites from a carton. They work well for meringue kisses. Make sure you choose pure egg whites without any added ingredients. This helps you get the right texture. Measure about 1/4 cup of egg whites for each large egg white. This will give you the same amount needed for the recipe. To pipe meringue kisses, use a piping bag with a star tip. Fill the bag with meringue, then twist the top to keep it closed. Hold the bag straight up and squeeze gently. Create small kisses by pulling up as you squeeze. Leave space between each kiss so they can expand while baking. Practice makes perfect, so don’t worry if they are not all the same size! To make meringue kisses shiny, ensure your egg whites are clean and dry. Beating them to stiff peaks is key. Add sugar gradually while mixing. This helps the sugar dissolve fully, leading to a glossy finish. When you bake them, avoid opening the oven door. This keeps the heat steady, helping your kisses retain their shine. You learned about meringue kisses, from the key ingredients to step-by-step instructions. I covered tips for perfect texture and common mistakes to avoid. You can even explore fun variations with flavors and colors. Storing your kisses properly is essential to keep them fresh. Finally, I answered common questions to help you succeed. Meringue kisses are fun to make. Enjoy sharing them with friends and family!$

Christmas Meringue Kisses

Delicate and festive meringue kisses perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 30

Total Time 2

Course Dessert

Cuisine American

Servings 30

Calories 25 kcal

Ingredients

4 large egg whites
1 cup granulated sugar
0.5 teaspoon cream of tartar
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
as needed drops food coloring (red and green)
as desired edible glitter or sprinkles for decoration

Instructions

Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites at medium speed until they become frothy.
Add cream of tartar and continue to beat until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue until the mixture is glossy and stiff peaks form.
Gently fold in the vanilla and peppermint extracts until combined.
If using food coloring, divide the meringue into two bowls. Add a few drops of red food coloring to one bowl and green to the other. Carefully fold the colors into the meringue until swirled but not completely mixed.
Using a piping bag fitted with a star tip, pipe small kisses onto the prepared baking sheets, leaving space between them.
Sprinkle edible glitter or sprinkles over the meringue kisses if desired.
Bake in the preheated oven for about 1.5 hours or until the meringues are dry and can easily be lifted off the parchment paper.
Turn off the oven and leave the meringue kisses inside the oven for an additional hour to cool and firm up.

Notes

Arrange the meringue kisses on a decorative platter, and consider adding festive accents like small pine branches or cranberries for a Christmas touch.

Keyword Christmas, dessert, kisses, meringue