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Meringue kisses are delicious morsels that are ideal to finish off a meal, particularly a casual one where guests aren’t sitting down to a formal affair, or a finger food party where the entire array of food is hors d’oeuvres. They’re easy to make and keep for several days in the fridge, so you can make then in advance. If you don’t want to make the meringues from scratch, you can buy then packaged in the supermarket, and you can even use manufactured icing if you don’t want to make the ganache. However, they won’t taste the same; ganache made from couverture chocolate is hard to beat.

  • Makes/Serves
  • 30 double kisses
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • 24 hrs
  • Oven Temperature
  • 220oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • No


1 qty Ganache (dense filling)
1 qty Meringue



  1. Preheat oven for 10 minutes.
  2. Line a baking sheet/cookie slide with some baking paper and spray with cooking spray.
  3. Beat egg whites and cream of tartar in a very clean and dry bowl on high speed until stiff peaks form, (avoid over beating once the peaks have formed).
  4. Gradually beat in the icing sugar until well incorporated.
  5. Fold in cornflour, vinegar and vanilla essence.
  6. Either pipe or spoon bite sized amounts of the meringue onto the lined tray.
  7. Reduce oven temperature to 100°C and bake meringue undisturbed for about 15-20 minutes, or until the outside is set and firm to touch but browning has not yet occurred.
  8. Turn the oven off and leave the meringue in the oven for as long as possible, preferably overnight.
  9. Next day, make the ganache and when cool but still pliable, spread enough on the bottom of a meringue to enable it to stick to the bottom of another. DO this will all the meringues.
  10. Place in the fridge to set the ganache before serving.
  11. Meringue kisses will keep in the fridge for 24 – 48 hours after which time they may begin to weep.


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