Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sophisticated, sweet little nothings; these meringues will disappear fast!

Recipe Summary

40 mins
2 hrs
1 hr
3 hrs 40 mins
72 kisses


Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.

  • Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.

  • Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).

  • Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.

  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.

  • Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.

Cook's Note:

Kisses can be made 1 week ahead and kept in an airtight container at room temperature. They can also be frozen, tightly wrapped in plastic wrap and put in a zip-top plastic bag, for up to 1 month; thaw still wrapped.

Nutrition Facts

26 calories; protein 0.4g; carbohydrates 3.9g; fat 1g; cholesterol 0.1mg; sodium 4.6mg. Full Nutrition