Meringue Kisses
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 25 meringue kisses
  • 2 egg whites (approx. 65 g)
  • 130 g caster sugar
  • ¼ tsp vanilla extract (I’m using vanilla bean paste)
  • Food coloring gel (I’m using Wilton Icing Colors in pink, violet, sky blue)
  • Some vinegar / lemon juice
  1. Preheat oven to 100°C/210°F.
  2. Spread caster sugar on a baking tray and heat them in the oven for 5 mins until warm to touch. This step will allow the sugar to dissolve more quickly into the egg white later.
  3. Using a paper towel, gently wipe the inside of a large bowl with a little vinegar. This will allow the meringue to whip well.
  4. Add the egg whites to the bowl. Using an electric hand mixer, whisk them until stiff peaks just formed. It will take approx. 4 to 5 mins.
  5. Slowly add in the warm sugar a few tsp at a time whisking continuously at medium speed.
  6. Keep whisking to achieve a thick, shiny stiff peaked meringue. It should take about 3 mins.
  7. Add in vanilla extract and mix for another 30 secs.
  8. Separate the meringue into 2 bowls.
  9. Using a stick or wooden skewer, transfer a small drop of pink food color into one portion and whisk until the color is mixed evenly.
  10. Add the violet and blue food color into the other portion.
  11. Using the same beaters from the electric mixer (it is not necessary to wash after mixing the pink portion), whisk until the colors are well combined.
  12. Fill the meringue into 2 individual piping bags and snip off the tip (about ½ inch).
  13. To create the watercolor effect, fill another piping bag with the pink meringue, follow by the violet meringue. Snip off the tip (about ½ inch).
  14. Pipe the meringue onto a baking tray lined with non-stick baking paper. To secure the baking paper, dab a little meringue at the four corners of the tray, below the baking paper.
  15. Bake in the preheated oven for 40 – 45 mins, until they are dry to the touch.
  16. Leave them in the oven to dry for 15 mins before transferring onto a wire rack to cool completely.
  17. Store them in air-tight containers.
Recipe by Bear Naked Food at