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ac ropped image of a batch of swiss meringue kisses arranged on top of the cake table
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5 from 1 vote

Swiss Meringue Kisses

These Swiss Meringue Kisses feature a perfect balance of crisp exteriors and soft, marshmallow-like interiors, making them an irresistible treat for any occasion.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Drying30 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Swiss
Diet: Gluten Free, Vegetarian
Servings: 15 meringue kisses
Calories: 29kcal

Equipment

  • 1 stand mixer
  • 1 saucepan
  • 1 piping bag fitted with a round tip
  • 1 baking sheet

Ingredients

  • 2 egg whites room-temperature
  • 1/2 cup granulated sugar
  • 2 tsp. cocoa powder
US Customary - Metric

Instructions

  • Place the room-temperature egg whites and the granulated sugar into the bowl from your stand mixer and mix to combine. On the stove, fill a saucepan with about 1.5 inches of water and bring to a simmer. You should be able to place the bowl of your stand mixer on top of the saucepan so that the steam can heat it, but the water does not touch the bowl.
  • Once the water is simmering, place the bowl with the egg white mixture over it to create a double boiler. Mix by hand with the balloon whisk constantly for 3 minutes. The sugar should completely dissolve. You can test if it is done by rubbing a small amount of mixture between your thumb and index finger. If it feels grainy, continue whisking over the steam until it is completely smooth.
  • Transfer the bowl onto the stand mixer, attach the balloon whisk, and beat on high speed for 10 minutes or until the bowl is completely cool. You will be left with a very stiff meringue that is almost marshmallow-y in texture. There will be stiff peaks that support themselves when the whisk is lifted out and turned over.
  • Preheat the oven to 212°F (100°C). Place the meringue in a piping bag fitted with a round tip. On a flat baking tray lined with parchment paper, pipe dots of mixture so they are about 1.5 inches round. Release the pressure on the bag and lift it away to create a point on top. Dust the kisses lightly with cocoa powder and bake for 90 minutes. After 90 minutes turn off the oven and leave the meringues in it for another 30-60 minutes to continue drying.  After this they are done and should be crispy on the outside and chewy on the inside!

Notes

Recommend a stand mixer for making meringue due to the long beating time needed. Use the balloon whisk attachment.

Nutrition

Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 7g | Calcium: 1mg | Iron: 0.1mg