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Surprise Meringue Kisses

Surprise Meringue Kisses

Mellan

Meringue cookies with a surprise inside. A variation of this recipe would be to omit the peppermint extract and add 1 1/2 cups chopped pecans after the stiff peaks form.

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Original recipe yields 22 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
  2. Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
  3. Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
  4. Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
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Reviews

MELIDAVE
17
12/16/2003

Very easy to make and fun to eat! I plan on making these again, but with some variations: almond extract instead of peppermint, or mini chocolate chips mixed with the meringue (or sprinkled mini chips on top of the unbaked cookie). Another possible variation: a well-drained maraschino cherry (without stem) in the center instead of the chocolate kiss, and omitting the peppermint extract. While my young daughter likes to eat these cookies, I still plan on making them by myself (raw egg whites). I didn't give this recipe 5 Overall stars because it seems to need something, mainly presentation-wise. I think some finely shaved chocolate or jimmies sprinkled on the unbaked meringue would "dress up" the cookie a bit. Tips on making the cookie: avoid air-pockets between the meringue and the kiss, and use two baking sheets -- you can fit the whole recipe on both sheets and get the whole batch in the oven at one time.

Marshall Gatten
12
12/22/2008

I love these and make them every Christmas. I use mint chocolate kisses in one batch and add a little green food coloring. Before popping it in the oven I add green and white sprinkles. Another batch gets well-drained (and patted-dry) maraschino cherries and a little red food coloring and red & white sprinkles. A third batch gets regular chocolate, no coloring, and chocolate sprinkles. The result is a very Christmassy platter of colorful treats. It gets decimated at any party I take it to.

MANORBOOKS
6
4/22/2011

I made this every Christmas when my children were little and now for my grandchildren. I use mini-chocolate chips folded into the meringue rather than the kisses. Also don't care for the peppermint, instead used almond. Sprinkled white edible glitter over the cookies and they are beautiful and festive.