Mini Striped Meringue Kisses

mini festive meringue kisses

I have something to confess, only recently did I finally master meringues. Yes I’d made them before, but never had I made them exactly how I wanted. Sometimes the egg whites wouldn’t whip to soft peaks even though I followed every rule in the book.¬†This frustrated me even more when Hubs made a cracking batch of macarons on his second attempt.

I can be a bit frugal with food and most of my attempts to make¬†meringues¬†have used just one egg white. Now I know this is a bad idea. When using an electric mixer, like my KitchenAid, due to the small amount of egg white it’ll go from unbeaten to soft peaks to over beaten in a matter of seconds. So learn from my mistakes always start with a minimum of two egg whites.

There are two school of thoughts when it comes to meringues. Dry meringues or chewy meringues. I think they both have their place but when the meringues are to be eaten on their own a chewy meringue will always win. The key to chewy meringues is the addition of cornflour. Only a small amount is needed, but this is enough to give the kisses a chewy centre.

stripy meringues

To make stripy meringues is easy. By using a cocktail stick draw lines on the inside of a piping bag with food dye gel. This is easier if you put the piping bag in a pint glass to keep the bag open. You can see two different batches on this post. One red and white and the second batch with a rather festive red, white and green.

I’ve recently discovered the foil backed parchment which is fabulous stuff… until you try and bake meringues with it. The paper acts like a¬†bimetallic¬†strip and curls in the heat. Even trying to stick the paper down with meringue mixture didn’t help due to the strength of the foil so a few meringues had to be¬†sacrificed¬†for my art.

meringue fail

To double-check, no triple-check these meringues were to my liking I ate some sandwiched with whipped cream. Delicious.

Mini Stripy Meringue Kisses

Makes around 50
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: Christmas
Servings: 50 mini meringues


  • 2 egg whites
  • 100 g caster sugar
  • heaped tsp cornflour
  • food gel colouring


  • 1) Whip your egg whites with an electric whisk until it reaches soft peak stage.
  • 2) Gradually add half of your sugar and continue to whip. The mixture turns in to a thick glossy texture, almost like shaving foam.
  • 3) Sprinkle the remaining sugar and cornflour over the whipped eggs. Fold in using a metal spoon.
  • 4) Put a 1M piping tip in a disposable piping bag then fill with the meringue mixture.
  • 5) Pipe the meringues on baking parchment. They will not change shape while being cooked so they can be piped quite close together.
  • 6) Bake at 100¬įc for 90-120 minutes until the meringues are beginning to become unstuck from the parchment. Open the door slightly and leave to cool in the oven switched off. Once¬†they have cooled get them in a tin. This little sugary bites love moisture and suck it up like a sponge.


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