Mini meringue kisses
Makes: 45
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Mini meringue kisses
A pile of these delicate little kisses will add instant sparkle to a party spread, and they would also make lovely edible gifts packaged in bags. Switch up the base coatings with your favourite choc and nut combination
Makes: 45
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
66Kcal
Fat
3gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
1gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 medium egg whites
- 200g caster sugar
- ½ tsp cream of tartar
- ¼ tsp baking powder*
To decorate
- 75g milk chocolate, chopped
- 50g roasted hazelnuts, finely chopped
- 75g white chocolate, chopped
- 50g pistachio kernels, very finely chopped
- 75g dark chocolate, chopped
- 50g desiccated coconut
Step by step
- Preheat the oven to 140°C, fan 120°C, gas 1 and line two large baking sheets with baking paper. Put the egg whites into a large bowl or free- standing mixer and whisk to stiff peaks. Add the caster sugar a tablespoon at a time, whisking until you have a stiff, glossy meringue, then whisk in the cream of tartar and baking powder. Secure the paper to the trays with a dab of meringue at each corner.
- Fit a piping bag with a 1cm plain nozzle and pipe 45 meringue kisses across the two trays. Put the meringues in the oven and immediately reduce the temperature to 120°C, fan 100°C, gas ½ and bake for 2 hours until completely dried out. Leave to cool completely in the turned-off oven.
-
For the milk chocolate and hazelnut meringues, melt the milk chocolate in a small bowl in the microwave for 45-60 seconds. Put the chopped hazelnuts in a separate shallow bowl. Dip the base of a meringue kiss into the chocolate and hold over the bowl until it stops dripping. Carefully sprinkle the chocolate bases and sides with the hazelnuts and then return to the tray to dry. Repeat until you have coated 15 meringues, then follow the same process with the white chocolate and pistachio nuts, and the dark chocolate and desiccated coconut. Leave to set.
*Use gluten-free baking powder if required.To storeThe meringue kisses keep for up to 3 days in an airtight container.
