Meringue Kisses

Meringue Kisses

Yield: 48 Meringues


  • 4.7 oz. frozen (thawed), refrigerated liquid, or reconstituted dried egg whites*
  • 8 oz. confectioner's sugar

Total approximate weight: 12.7 oz.

*0.6 oz. dried egg white mixed with 4.1 oz. water 


  1. Using 3-speed mixer at third speed, mix egg whites until stiff.
  2. On first speed, fold confectioner's sugar into the egg whites 2 oz. at a time.
  3. Place in pastry bag. Pipe 1 tablespoon portions onto parchment-lined cookie sheets. Bake at 225° F for 45 minutes.
  4. Mocha: Blend 1.5 oz. cocoa powder and .1 oz. espresso powder. Fold into meringue batter. Fold in 2 teaspoons vanilla extract. Proceed as directed.
  5. Peppermint: Fold in 1/2 teaspoon mint extract and 2 to 4 drops green or red food coloring into meringue batter. Proceed as directed.
  6. Lemon: Fold in 1/2 teaspoon lemon extract and 0.3 oz. finely grated lemon zest into meringue batter. Proceed as directed.
  7. Coconut: Fold in 10 oz. shredded sweetened coconut, 3/4 teaspoon lemon extract, and 0.3 oz. finely grated lemon zest into meringue batter. Drop by tablespoons, proceed as directed.

Locate a U.S. supplier of REAL egg products


Main Dishes

Made with REAL Eggs


Egg facts



Jalepeno Quiche

Jalepeño Quiche


Pumpkin Pie