If you’re on the hunt for a light, festive treat this holiday season, you absolutely have to try my Christmas Meringue Kisses Recipe. These whimsical little bites are airy, sweet, and can be dressed up with vibrant holiday colors—making them perfect for a cookie platter or a charming gift. I love how they melt in your mouth but still have a delightful crispness that keeps you coming back for more. Trust me, once you try these, your holiday baking list will never be complete without them!
Why You’ll Love This Recipe
- Light & Airy Texture: You’ll find these meringue kisses melt on your tongue with a crispy exterior—holiday magic in every bite.
- Customizable Holiday Colors: Whether you want traditional red and green or something more playful, you can color these easily with gel food coloring.
- Simple Ingredients: Just egg whites, sugar, and a few extras—no complicated pantry items needed.
- Perfect Make-Ahead Treat: They store well for up to two weeks, so you can bake early and keep your holidays stress-free.
Ingredients You’ll Need
The magic behind these Christmas meringue kisses lies in their simplicity. I’ve found that using room temperature egg whites and cream of tartar really helps stabilize the meringue for that perfect hold. Plus, opting for gel food coloring keeps the moisture level low so your kisses stay crisp.
- Egg Whites: Room temperature whites whip better and give more volume, so take them out ahead of time.
- Cream of Tartar: This little acid helps stabilize the egg whites, making sure you get stiff, glossy peaks every time.
- Granulated Sugar: Add it slowly so it dissolves completely—this is key for smooth, shiny meringue.
- Vanilla or Peppermint Extract: I love peppermint around Christmas, but vanilla works beautifully too.
- Gel Food Coloring: Use gel paste for vibrant colors without adding liquid that could soften the meringue.
- Parchment Paper: Avoid foil since meringues can stick and become a nightmare to peel off.
Variations
One of the best parts about this Christmas Meringue Kisses Recipe is how easy it is to make your own. I often switch up the flavors or colors based on the occasion—feel free to let your creativity run wild!
- Flavored Extracts: I once swapped peppermint for almond extract and it gave a lovely nutty twist that my family adored.
- Striped Kisses: Painting red and green stripes inside the piping bag before filling it is a neat trick I discovered that gives your meringues a festive swirl without extra work.
- Chocolate Dipped: For a luxe touch, dip the cooled kisses in melted dark chocolate and let them set—these disappear fast at parties!
- Nut-Free or Vegan Adaptations: While traditional meringue is egg-based, aquafaba (chickpea brine) can be used as a vegan substitute to achieve similar results.
How to Make Christmas Meringue Kisses Recipe
Step 1: Preheat and Prep Your Workspace
Start by preheating your oven to a low 200°F (93°C). Line two baking sheets with parchment paper—foil tends to stick, and nobody wants their delicate meringues to tear off. Also, make sure your mixing bowl and whisk are spotless and grease-free; I learned the hard way that even a tiny bit of oil can stop your egg whites from whipping up properly.
Step 2: Whip the Egg Whites to Soft Peaks
Place your room temperature egg whites into your stand mixer bowl and start beating on medium speed. In about a minute, they’ll start to foam. Then add your cream of tartar—it helps stabilize the structure—and continue whipping until you see soft peaks forming. You’ll know you’re there when the mixture holds gentle peaks that flop over when you lift the whisk.
Step 3: Slowly Add Sugar and Whip to Stiff Peaks
Turn the mixer to low speed and add the granulated sugar one tablespoon at a time. This slow approach is crucial—it lets each bit dissolve, giving your meringue that lovely glossy finish. Once all sugar is incorporated, crank up the mixer to high and whip for 6–8 minutes. The peaks should be stiff, shiny, and smooth—not grainy. Rub a bit between your fingers; if it still feels gritty, keep going!
Step 4: Add Flavor and Color
Drop in your vanilla or peppermint extract and give it a quick mix. Be gentle here to avoid deflating your masterpiece. If you’re using color, divide your meringue into bowls and swirl in gel coloring with a toothpick. For striped meringues, a little inside-the-bag paint trick makes the colors pop beautifully.
Step 5: Pipe and Bake Your Meringue Kisses
Fit a piping bag with a star tip and fill it with your meringue. Pipe little 1 to 1.5-inch kisses onto your lined sheets—space them close as they don’t spread during baking. Bake for a solid 90 minutes without opening the door; patience here is your best friend. They’re done when they’re dry to the touch and still pale.
Step 6: Cool Slowly for Perfect Texture
Turn off your oven and crack the door open just a bit. Let your kisses cool inside for about an hour. This slow cooling stage keeps them from cracking and really sets their crisp-yet-light texture. Once cooled, gently peel them off the parchment and store in an airtight container at room temperature.
Pro Tips for Making Christmas Meringue Kisses Recipe
- Use Room Temperature Egg Whites: I was always impatient until I saw the difference room temp makes in whipping volume.
- Add Sugar Slowly: It helps dissolve the sugar fully, so you avoid gritty textures.
- Don’t Skip the Cooling Step: Letting them cool in the oven prevents cracking, a trick I discovered after a few failed batches.
- Avoid Opening the Oven Door: Trust me, the temptation is real, but even a peek can cause the meringues to deflate or crack.
How to Serve Christmas Meringue Kisses Recipe
Garnishes
I usually keep these kisses simple, but a dusting of edible glitter or tiny sprinkles really make them shine for holiday gatherings. Sometimes I even drizzle a bit of melted white or dark chocolate on top for a classy touch that people rave about.
Side Dishes
I love pairing meringue kisses with a hot drink like peppermint tea or rich hot cocoa—it’s such a cozy combo. They’re also a delightful counterpoint on a dessert board alongside fudge, fruitcake, or spiced nuts.
Creative Ways to Present
For my last holiday party, I arranged these kisses layered with fresh cranberries and mint leaves in a clear glass jar—that presentation alone had guests snapping photos before eating! Try stacking them on a festive platter or tying small baggies with red and green ribbon for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover meringue kisses in an airtight container at room temperature—away from humidity—and they stay crisp and delicious for up to two weeks. Keeping them dry is key, as moisture can soften their crisp texture quickly.
Freezing
If I have extra batches, I freeze the meringues in an airtight container separated by parchment sheets. When I thaw them at room temperature, they maintain their texture perfectly—ready whenever I need a festive bite.
Reheating
Since meringue kisses are best enjoyed crisp and cool, I don’t recommend reheating. If they’ve softened, a few minutes in a low 200°F oven can help restore some crunch, but watch them carefully to avoid browning.
FAQs
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Can I use regular liquid food coloring instead of gel for the Christmas Meringue Kisses Recipe?
It’s best to stick with gel food coloring because liquid colorings add extra moisture, which can make the meringues less crisp and more prone to weeping. Gel colors are more concentrated and won’t affect the texture.
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Why do meringue kisses sometimes crack after baking?
Cracking usually happens if the meringues cool too quickly. Leaving them to cool slowly inside the oven with the door cracked, as explained in this recipe, helps prevent cracks and keeps them intact and pretty.
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Can I make Christmas Meringue Kisses Recipe ahead of time?
Absolutely! One of the best features of meringue kisses is that they keep for up to two weeks stored properly. They’re perfect for making early and enjoying throughout the holiday season.
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What’s the best tip for getting stiff peaks when whipping egg whites?
Use room temperature egg whites and ensure your tools are completely clean and free of any grease. Adding cream of tartar also helps stabilize the whites. Be patient during whipping, especially when adding sugar gradually.
Final Thoughts
This Christmas Meringue Kisses Recipe has become one of my go-to holiday treats because it’s festive, fun, and surprisingly simple. I still remember the first time I piped out those little kisses, feeling a bit nervous, then biting into that crisp, sweet cloud of flavor—it was pure joy. If you love light, melt-in-your-mouth desserts that bring a pop of color and charm to your table, you’re going to adore making these. So grab your mixer, get cozy, and let’s make some holiday magic together!
Print
Christmas Meringue Kisses Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: About 60 small meringue kisses
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the festive charm of these Christmas Meringue Kisses—light, airy, and perfectly sweet little treats colored with optional red and green hues to brighten your holiday table. Made from simple ingredients, these meringues are whipped to glossy perfection and baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture.
Ingredients
Meringue Mixture
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or ¼ teaspoon peppermint extract
- Red and green gel food coloring (optional)
Instructions
- Preheat the Oven: Set your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking; avoid using foil which can cause the meringues to adhere.
- Whip the Egg Whites: Using a clean, grease-free stand mixer bowl fitted with a whisk attachment, beat the egg whites on medium speed until they become foamy, approximately 1 minute.
- Add Cream of Tartar: Incorporate the cream of tartar and continue mixing until soft peaks form, indicated by the mixture holding shape when the whisk is lifted.
- Incorporate the Sugar: With the mixer running, add granulated sugar one tablespoon at a time, ensuring each addition dissolves fully before adding the next, achieving a smooth and glossy meringue.
- Whip to Stiff Peaks: Increase the mixer speed to high and beat for 6 to 8 minutes until stiff, shiny peaks form. The meringue should hold a firm peak and feel smooth between your fingers; if gritty, continue beating.
- Flavor the Meringue: Add vanilla or peppermint extract and beat briefly until just incorporated, avoiding over-whipping.
- Color the Meringue: If using colors, divide the meringue into separate bowls and fold in gel food coloring gently. For striped kisses, paint stripes of gel inside the piping bag before filling it with white meringue.
- Pipe the Meringue: Fit a piping bag with a star tip and pipe 1 to 1.5 inch wide kisses onto the prepared sheets, spacing them close as they won’t spread during baking.
- Bake the Meringues: Bake for 90 minutes without opening the oven door, ensuring they remain pale and dry to the touch.
- Cool in the Oven: Turn off the oven and crack the door slightly; leave the meringues inside for 1 hour for gentle cooling that prevents cracking and sets texture.
- Remove and Store: Once cooled, gently lift the meringues off the parchment paper and store them in an airtight container at room temperature for up to 2 weeks.
Notes
- Ensure all tools and bowls are completely clean and free from grease or oil to help egg whites whip properly; wiping with vinegar and drying can assist.
- Use gel food coloring instead of liquid to maintain the ideal meringue texture.
- Do not open the oven door during baking to prevent deflation or cracking.
- Keep egg whites at room temperature before whipping for optimal volume.
Nutrition
- Serving Size: 1 meringue kiss (approx. 5g)
- Calories: 15
- Sugar: 3.9g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
