Meringue kisses are delicate, crispy mini meringues made from just egg whites, caster sugar, and vanilla extract. This three-ingredient recipe requires no special skills and bakes into bite-sized confections perfect for afternoon tea.
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Preheat the oven to 110°C (230°F) fan-forced. Line a large baking tray with baking paper or parchment paper. Ensure the mixing bowl and utensils are clean and completely dry.
In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed for 1–2 minutes until they start to go frothy.
Increase the speed to medium–high and gradually add the sugar, 1 tablespoon at a time, until you have added all of the sugar.
Keep whisking until the sugar has dissolved and the meringue reaches stiff peaks. It should be thick, white and glossy. The easiest way to tell if the meringue is ready is by rubbing a small amount of meringue between your finger and thumb and seeing if you can still feel any sugar granules. If you can, keep whisking. As soon as it’s smooth and you cannot feel any sugar, stop whisking.
Finally, add the vanilla to the meringue and beat on medium–high for 20 seconds.
Transfer the meringue to a large piping bag fitted with a large star tip, approximately 1.5 cm (3/4 inch) in diameter. Gently pipe small meringue kisses (approximately 3 cm / 1 inch in diameter to make 32-34 mini meringues) onto the prepared tray.
Bake the meringues for approximately 1 hour and 30 minutes or until they’re crisp to touch.
Turn the oven off and leave the meringues to cool and dry out in the oven for another 1 hour.
Store in an airtight container at room temperature for up to one week. Do not refrigerate as moisture will soften them.
Electric mixer or whisk · Piping bag (optional, for uniform shapes)
Meringues collapse when undercooked or exposed to moisture. Bake until fully crisp (usually 60–90 minutes at low heat), and store in an airtight container immediately after cooling.
Yes. Store baked meringues in an airtight container at room temperature for up to 1 week. They should not be refrigerated as humidity will soften them.
Low heat (120–150°C / 250–300°F) is essential. High heat will brown them too fast and create a crispy shell with a chewy center instead of a uniform, dry texture.
Yes. Add a few drops of gel food colouring or flavour extracts (almond, peppermint, lemon) after the vanilla. Use gel rather than liquid to avoid deflating the whites.
They should be completely dry to the touch and crisp throughout—not sticky or soft in the centre. They will crisp further as they cool.
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