Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.

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  • Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.

  • Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.

  • Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.

  • To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

74.1 calories; 0.6 g protein; 12.2 g carbohydrates; 5.4 mg cholesterol; 41.9 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2009
These were great for my first time. I folded in chocolate chips and used Splenda instead of sugar. Read More
(12)

Most helpful critical review

Rating: 2 stars
02/16/2010
I'm not sure what I did wrong but I had to trash the batter! I whipped my egg whites until they were stiff and dry then added the 1/4 cup sugar. After I had peaks forming I added the secone 1/4 cup sugar and I also added 1/4 teaspoon of LorAnne's flavorings (less because they are very concentrated) and added 2 drops of food coloring. Immediately after adding those items and starting the second round of beating it lost all shape. I beat it for 15 mins expecting it to regain the fluff but it didn't so I added a bit more sugar and kept beating. I probably beat it for 30 mins and it never got fluffy...just runny! What went wrong??? Read More
(8)
20 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/06/2009
These were great for my first time. I folded in chocolate chips and used Splenda instead of sugar. Read More
(12)
Rating: 4 stars
10/06/2009
These were great for my first time. I folded in chocolate chips and used Splenda instead of sugar. Read More
(12)
Rating: 5 stars
03/03/2009
i love how light and airy these are. ive never had meringues before this recipe and at first i was a little freaked by the batter but they came out great! a tip for separating eggs use a small strainer and a bowl underneath to catch the whites. just be careful you dont break the yolk! great recipe Read More
(12)
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Rating: 4 stars
04/05/2007
A great recipe-quick and easy! Instead of toffee bits I used finely chopped almonds-yum! I also added a very small amount of red food coloring to make pale pink coloring for Easter. I then folded the mixture into a large plastic bag clipped the corner and piped the cookies onto the sheet. Very attractive looking and great tasting! Read More
(12)
Rating: 4 stars
08/29/2002
i saw this recipes and because it was so easy and the ingredients are so common... i made this 5 minutes after first seeing it. Read More
(9)
Rating: 2 stars
02/16/2010
I'm not sure what I did wrong but I had to trash the batter! I whipped my egg whites until they were stiff and dry then added the 1/4 cup sugar. After I had peaks forming I added the secone 1/4 cup sugar and I also added 1/4 teaspoon of LorAnne's flavorings (less because they are very concentrated) and added 2 drops of food coloring. Immediately after adding those items and starting the second round of beating it lost all shape. I beat it for 15 mins expecting it to regain the fluff but it didn't so I added a bit more sugar and kept beating. I probably beat it for 30 mins and it never got fluffy...just runny! What went wrong??? Read More
(8)
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Rating: 4 stars
05/11/2010
Everyone raves about these when I make them! This is a good basic meringue recipe but its fun to experiment with different flavors shapes and colors. However This recipe is wrong about the cooking time. They need to stay in the oven for MUCH longer then the given time or else they will be rubbery. Read More
(8)
Rating: 4 stars
12/03/2011
This is a reply to emJae, who had trouble with this recipe after adding flavoring. Check to see if the flavoring was oil-based. Any fat in a meringue will cause it to fail; that's why you have to be really careful when separating the eggs - the yolk contains fat. Read More
(8)
Rating: 4 stars
05/19/2009
I love the crunch combined with airiness of meringues and I wanted to try a different recipe. These turned out well but I thought they were a little too sweet with the toffee chips in them. A bit less sugar in the egg whites would probably be better. They took longer than the suggested time to get crisp throughout. Nevertheless I'm having a hard time restraining myself from continuing to eat these! Read More
(5)
Rating: 1 stars
07/13/2011
No stars as of now... Didn't succeed. I made it yesterday because I love Meringue and it's kinda hard to find in the market. I thought I followed the recipe to the T. But I can't get it to be stiff. Mine came out all runny and stuff. Can anyone tell me if I have to use a mixer for this? (I hand beat it...)I really would love to try this again... Advice please... Read More
(4)