Meringue Kisses Recipe
Meringue Kisses Recipe photo by Taste of Home
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Meringue Kisses Recipe

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5 4 5
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There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.—Tami Henke, Lockport, Illinois
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min./batch + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min./batch + cooling

Ingredients

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Red and green food coloring, optional
  • 44 milk chocolate kisses
  • Baking cocoa, optional

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife.
Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container. Yield: 44 cookies.
Originally published as Meringue Kisses in Country Woman Christmas Annual 1997, p30

Nutritional Facts

2 each: 86 calories, 3g fat (2g saturated fat), 2mg cholesterol, 22mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Red and green food coloring, optional
  • 44 milk chocolate kisses
  • Baking cocoa, optional
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
  2. Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife.
  3. Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container. Yield: 44 cookies.
Originally published as Meringue Kisses in Country Woman Christmas Annual 1997, p30

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Reviews forMeringue Kisses

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Jellybug User ID: 53068 261871
Reviewed Feb. 27, 2017

"I made these for my mom, and I ended up eating most of them..YUM!!"

MY REVIEW
jdh0731 User ID: 3723039 24559
Reviewed Feb. 20, 2014

"All I have to say is...WOW!! These are amazing!"

MY REVIEW
azgrandmajo User ID: 1678837 43888
Reviewed Dec. 21, 2012

"I didn't tint the meringue and used Hersheys Hugs and 2/3 Andes Creme De Mente Thins....AWESOME!!!!! I tried dark chocolate kisses but didn't care for them as well."

MY REVIEW
marrisa_s User ID: 6152461 24258
Reviewed Dec. 17, 2011

"Just made these and ate one as soon as it came out of the oven and it was so good! These cookies are so light and airy and with the surprise of the hershey kiss in the middle...MMMMM...! I only had to bake mine for 25 min. and they were done.."

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