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Cherry Kisses

Ingredients

  • 4 large egg whites
  • 1-1/4 cups sugar
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped pitted dates
  • 1/3 cup chopped candied cherries

Directions

  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates and cherries.
  • 2. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

Nutrition Facts

2 each: 45 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

Reviews

Average Rating: 5
  • Kathy
    Feb 16, 2019
    My dad was from Freeport, IL and these were his favorite! He liked them anyway they were made. I used pecans as my husband doesn’t like walnuts. Thank you for sharing this recipe and taking me down memory lane!!
  • randcbruns
    Jan 2, 2017

    These are fun and simple to make. My boys like these made with just candied cherries. I love the look of red and green mixed together.

  • delowenstein
    Dec 17, 2013

    I made these cookies for the first time today, 12/15/13 from my new Taste of Home Christmas recipe book! I DID adjust the recipe since I didn't have dates! I also omitted the walnuts & used about 1 Tbsp. of crushed candy canes/peppermint baking bits (Andes Mints brand peppermint bits), 2/3 cup candied fruit mix & added about 1/2 cup of toffee baking bits! I baked 20 minutes at 300o F! The next time, I just might use sweetened flaked coconut instead of the walnuts! This recipe was really good and I plan on using it again! I don't usually make meringue kisses like this, but when I sampled a couple of these kisses, it was like biting into air-they were so puffy & light and really pretty, too! The recipe made about 4 dozen cookies! Thank you, Jo Ann Blomquist, for this recipe! delowenstein

  • DebHorton
    Dec 19, 2012

    They were so easy to make and turned out exactly as pictured. I took an entire batch to my parents, and they LOVED them.

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