White Chocolate Meringue Kisses
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These delightful White Chocolate Meringue Kisses are my go to treat whenever I want something special without spending hours in the kitchen. With just 20 minutes of prep and 35 minutes of baking, you'll have elegant little bites that look fancy but are surprisingly simple to make. The egg whites are packed with protein, making these treats a bit more nutritious than your average sweet, and the whole recipe comes together affordably using ingredients you likely already have at home. Perfect for gifting or enjoying with your afternoon tea, these kisses combine the airy lightness of meringue with rich white chocolate for an irresistible combination.
Ella x
Ingredients
- 150all-purpose flour
- 150granulated sugar
- 50unsalted butter
- 200white chocolate chips
- 4large egg whites
- 1 tspcream of tartar
- 1 tspsalt
- 20confectioners' sugar
- 1 tspvanilla extract
- a few dropsred food coloring
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
Tip: Use a baking sheet that can fit at least 2-3 meringue kisses side by side.
- 2
In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold butter and mix until crumbly.
Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.
- 3
Press the mixture into a disk and wrap in plastic wrap. Refrigerate for 10 minutes.
- 4
In a large bowl, beat the egg whites and cream of tartar until frothy.
Tip: Use an electric mixer on medium speed or beat with a hand mixer until stiff peaks form.
- 5
Add the granulated sugar and vanilla extract to the egg whites and mix until stiff and glossy.
Tip: Be careful not to overmix, as this can cause the meringues to become too dense.
- 6
Add a few drops of red food coloring to tint the meringues (optional). Mix until evenly colored.
Tip: If desired, add a few drops of food coloring to tint the meringues. You can also leave them white if you prefer.
- 7
Spoon the meringue mixture onto the prepared baking sheet, about 1-2 tablespoons at a time.
Tip: Leave about 1 inch of space between each meringue to allow for spreading.
- 8
Bake for 15-20 minutes, or until the meringues are dry and crisp.
Tip: Rotate the baking sheet halfway through baking to ensure even cooking.
- 9
While the meringues are baking, melt the white chocolate chips in a double boiler or in the microwave in 30-second increments.
Tip: Stir between each interval to ensure the chocolate melts evenly.
- 10
Once the meringues are done, remove them from the oven and let them cool completely.
- 11
Once the meringues are cool, melt an additional 20g of white chocolate and dip the tops of the meringues into the chocolate.
Tip: Use a fork or dipping tool to coat the meringues evenly.
- 12
Place the dipped meringues on a piece of parchment paper and refrigerate for at least 30 minutes to set the chocolate.
- 13
Serve the White Chocolate Meringue Kisses chilled and enjoy!
Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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