Merengues (Little Candy Kisses)
Delicate meringue kisses with a crisp exterior and airy interior, subtly flavored with vanilla and optional chocolate bits, perfect for sweet snacking or festive treats.
Ingredients
Instructions
- Beat 2 egg whites until stiff.
- Gradually add sugar while still beating, including salt.
- When mixture is quite shiny, fold in vanilla and chocolate bits if using.
- Drop by scant teaspoonfuls onto a greased cookie sheet.
- Bake for one hour at 250°F.
- Do not double the recipe; it's better to do it twice.
Tips & Substitutions
For the best results, ensure your mixing bowl and beaters are completely clean and free of grease, as any residue can prevent the egg whites from whipping properly. If you don’t have chocolate bits, consider adding cocoa powder for a chocolate flavor. Experiment with different extracts like almond or mint for unique variations.
Serving Suggestions
Serve these delightful little candy kisses as a light dessert, or use them to top a bowl of fresh berries and whipped cream. They also make a charming addition to a dessert platter alongside other sweets. For a fun twist, consider pairing them with a scoop of ice cream for an indulgent treat.
Storage & Reheating
Store leftover meringues in an airtight container at room temperature to keep them crisp. Avoid refrigerating, as humidity can make them sticky. If you want to enjoy them later, you can gently re-crisp them in a low oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Merengues (Little Candy Kisses) contains roughly 13 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites from a carton instead of fresh eggs?
Yes, egg whites from a carton can be used in this recipe. Just make sure to use the equivalent amount as specified, which is about 1/4 cup for 2 egg whites. However, fresh eggs generally whip up better and can yield a better texture.
What should I do if my meringue isn't stiff enough?
If your meringue isn't reaching stiff peaks, ensure there is no yolk in the egg whites and that your equipment is grease-free. If you've already added sugar, continue beating for a bit longer until the mixture becomes shiny and holds its shape well.
Can I add food coloring to my meringues?
Absolutely! You can add a few drops of gel food coloring to the meringue before baking for a fun and colorful presentation. Just be careful not to add too much liquid, which could affect the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).