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Satisfy your sweet tooth with meringue kisses

Holiday meringue kisses

Holiday meringue kisses

Cookies are packed with calories, right? Not these treats. These meringue holiday kisses have fewer than 25 calories a piece, but they’re sweet, so just a couple can satisfy you sweet tooth.

Just like the Meringue Fruit Wreaths, egg whites are the magic behind this dessert. And they don’t just have to be for the winter holidays. You can change the flavor and color to serve them any time of year.

Meringue Holiday Kisses recipe

Ingredients

  • 4 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1/2 teaspoon imitation raspberry extract
  • 1/2 teaspoon imitation mint extract (not oil based)
  • 2-4 drops red food coloring
  • 2-4 drops green food coloring

Equipment

  • 2 pastry bags & #4 star tip OR 2 spoons
  • Two metal bowls, clean and dry

Instructions

Preheat oven to 225 degrees F.

Line 2 heavy large baking sheets with parchment paper. On a medium speed, beat egg whites in a large, clean and dry, metal bowl until foamy. (Do not use a plastic bowl.) Add cream of tartar. Increase speed to high and continue beating until soft peaks form.

Add sugar, 1 tablespoon at a time, beating until stiff peaks form. It may take 5 minutes.

Divide mixture into 2 parts and place half mixture in another metal bowl.

Add raspberry extract and 2 drops red food coloring into one of the bowls. Beat until coloring is mixed.

Add mint extract and 2 drops green food coloring into one of the bowls. Beat until coloring is mixed.

Spoon raspberry/red meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto one prepared baking sheet, spacing evenly apart. (OPTIONAL: Instead of pastry bag, use a spoon and drop mounds onto the prepared baking sheet.)

Spoon mint/green meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto one prepared baking sheet, spacing evenly apart. (OPTIONAL: Instead of pastry bag, use a spoon and drop mounds onto the prepared baking sheet.)

Bake for 1 1/2 to 2 hours at 225 degrees, or until dry and crisp. The meringue is done when you can lift it from the parchment paper and it does not stick. Cool meringues completely on baking sheets.

Store in an airtight container at room temperature.

Nutritional Analysis

Number of kisses made from batch Calories per kiss Carbs per kiss Fat per kiss
50 16 4 0
40 20 5 0
30 27 6 0