Pink Meringue Kisses

Guests will adore these airy sweets packaged in cellophane bags.

  • Yield: Makes about 9 dozen

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Spring 2005


  • 3 large egg whites
  • 3/4 cup sugar
  • Red food coloring


  1. Put egg whites and sugar in a heatproof bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture is warm to the ouch, 2 to 3 minutes.

  2. Transfer egg-white mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 15 minutes. Whisk in food coloring, 1 drop at a time, to achieve desired shade of pink.

  3. Preheat oven to 175 degrees. Transfer about 1 1/2 cups meringue to a pastry bag fitted with a small star tip (such as Ateco #21). Pipe 1-inch spiraled mounds with peaked tops onto baking sheets lined with parchment paper, spacing 1 inch apart. Repeat with remaining meringue, transferring it to the pastry bag in batches.

  4. Bake until meringues are crisp and can be removed easily from parchment, about 1 hour 40 minutes. Let cool on sheets on wire racks. Store in layers between pieces of parchment paper in airtight containers.


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