Skip to content

Dessert · French

Meringue kisses

Measuring whites is easy when they come from a bottle: 120 ml, no shells, no yolks left over. Whip them patiently and dry them slowly in a low oven.

Time
2 h
Makes
About 30 small kisses6 servings (5 kisses each)
Protein
≈2.2 gper 5 kisses
Meringue kisses and a small pavlova with cream and pomegranate seeds

Ingredients

  • 120 ml 3abayad liquid egg whites (about 4 whites), at room temperature
  • ¼ tsp cream of tartar, or 1 tsp lemon juice
  • 240 g caster sugar
  • 1 tsp vanilla extract

≈2.2 g protein per 5 kisses: 13 g from 120 ml of egg whites (11 g per 100 g), for the whole recipe, divided by 6. ≈170 kcal per 5 kisses: 54 kcal from the egg whites (45 kcal per 100 g) and about 940 kcal from the other ingredients (standard values, including any oil or sugar), divided the same way. Approximate; serving suggestions not counted.

Get the egg whites →

Method

  1. Heat the oven

    Heat the oven to 100 °C (90 °C fan) and line two trays with baking paper.

  2. Whip to soft peaks

    In a clean, grease-free bowl, whisk the egg whites and cream of tartar on medium speed until foamy, then on high until soft peaks form.

  3. Add the sugar

    Add the sugar one spoonful at a time, whisking all the time, until the meringue is thick and glossy and no longer feels gritty between your fingers (5 to 8 minutes).

  4. Pipe

    Whisk in the vanilla, then pipe small kisses onto the trays.

  5. Dry

    Bake for 1½ to 2 hours, until they lift off the paper cleanly. Turn the oven off and let them cool inside with the door ajar.

Tips

  • Pasteurized whites can take a little longer to whip than fresh ones: give them time and don’t skip the cream of tartar.
  • Any trace of fat stops whites from whipping, so use a clean glass or metal bowl.

More recipes