My First Meringue Mishap
My first meringues were flat as pancakes. I was so sad. My mistake? I got a speck of egg yolk in the whites.
Egg whites must be perfectly clean to puff up. That matters because it teaches patience. Good things need a clean start. Now I crack eggs very carefully. I still laugh at that soggy batch.
Whispering Sweetness
These cookies are like sweet clouds. The secret is adding sugar slowly. Think of it as a whisper, not a shout.
You beat the whites until they are glossy and stiff. Doesn’t that smell amazing? That vanilla scent is pure joy. Fun fact: The cream of tartar helps the foam stay strong and tall.
Little Drops of Joy
Shaping them is the fun part. Use a spoon or a piping bag. Just make little kisses on the parchment paper.
They will spread a tiny bit. That’s okay. It gives them character. Do you like piping cookies or dropping them with a spoon? Tell me your favorite way.
The Magic of Slow Heat
The oven must be low and slow. We bake them at 275 degrees. This gentle heat dries them out perfectly.
You wait until they are light gold and crackly. Rotating the pans helps them bake evenly. This matters because rushing ruins the texture. Good meringues are a lesson in gentle care.
A Chocolatey Finish
The final touch is my favorite. You dip the bottoms in melted chocolate. The peppermint inside is a cool surprise.
The oil makes the chocolate set nicely. It won’t be too hard to bite. What’s your dream dip? Dark chocolate, white, or maybe rainbow sprinkles?
More Than a Cookie
These kisses are light and sweet. They melt on your tongue. But they are really about sharing.
Making them fills your kitchen with happy smells. Giving them fills someone’s heart. That is the real recipe. Have you ever made a gift from your kitchen? I would love to hear about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Egg whites | 2 large | |
| Table salt | ⅛ teaspoon | |
| Cream of tartar | ⅛ teaspoon | |
| Vanilla extract | ½ teaspoon | |
| Sugar | ⅔ cup (4⅔ ounces/132 grams) | |
| Mini semisweet chocolate chips | 2 cups | Divided use |
| Crushed peppermint candies | 3 tablespoons | |
| Vegetable oil | 2 teaspoons |
Instructions
Step 1: First, get your oven ready. Move the racks to the middle spots. Heat the oven to 275 degrees. Line two baking sheets with parchment paper. This keeps our little kisses from sticking. I always do this first. It makes everything smoother.
Step 2: Now, let’s make the meringue. Beat the egg whites until they’re foamy. Add the salt and cream of tartar. Keep beating until soft peaks form. It takes about three minutes. Then add the vanilla and sugar slowly. Beat until it’s glossy and stiff. (Make sure your bowl is very clean! Any grease stops the peaks.) Fold in one cup of chocolate chips and the peppermint.
Step 3: Time to shape our kisses. Use a spoon or a piping bag. Drop teaspoon-sized dots onto your sheets. Bake them for 25 to 30 minutes. They will get little cracks and turn light gold. Swap the sheet positions halfway through. Do you know why we rotate the pans? Share below!
Step 4: Let the cookies cool for five minutes. Then move them to a wire rack. They must be completely cool. Now, melt the last cup of chocolate chips with the oil. Dip the bottom of each kiss in the chocolate. Place them chocolate-side up on the rack. Let the chocolate set for about half an hour. Then they’re ready to share.
Creative Twists
These kisses love to dress up. Try a different look for fun. You can make them your own. My grandkids love to pick the colors. It’s a sweet little tradition now.
Use a star tip to pipe little trees.
Swap peppermint for crushed freeze-dried strawberries.
Add a drop of green food coloring for Grinch kisses.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are perfect for a cozy plate. I like to serve them on a big platter. They look like a snowy, chocolatey village. You could also crumble one over a scoop of vanilla ice cream. Doesn’t that sound wonderful? For drinks, a cup of rich hot chocolate is just right. For the grown-ups, a small glass of peppermint schnapps is a festive match. It tastes like a candy cane. Which would you choose tonight?
Keeping Your Christmas Kisses Sweet
These kisses are best enjoyed fresh. But you can store them for later. Put them in a single layer in a tin. They will last a week at room temperature.
You can also freeze them for a month. Just lay them flat on a tray first. Once frozen, pack them into a container. This keeps them from sticking together.
I once packed warm kisses in a box. They turned sticky and lost their crunch. Let them cool completely first. It makes all the difference.
Batch cooking saves your holiday energy. Make the dough and bake one tray. Freeze the rest of the dough for another day. This matters because holidays should be joyful, not rushed.
Have you ever tried storing meringues this way? Share below!
Meringue Troubles and Easy Fixes
First, your meringue might not get stiff. Make sure your bowl and beaters are totally clean. Any grease will stop the eggs from foaming. I remember using a damp bowl once. My meringue was a sad, flat puddle.
Second, the kisses might spread too much. Your batter was likely too soft. Beat it until it is very glossy and stiff. This matters for a cookie that holds its cute shape.
Third, they might stick to the parchment. Just let them cool for five minutes first. They will release easily then. This simple fix builds your baking confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Are these gluten-free? A: Yes, they are naturally gluten-free. Just check your chocolate chip labels to be sure.
Q: Can I make them ahead? A: Absolutely. Bake them up to three days before. Store them in that airtight tin.
Q: What can I use instead of peppermint? A: Try a bit of orange zest. Or use festive sprinkles for color.
Q: Can I double the recipe? A: You can, but mix in two separate batches. One big batch is hard for mixers.
Q: Is the piping bag necessary? A: No, a simple teaspoon works just fine. Dollop the batter with the spoon’s back. *Fun fact: The ridges from a spoon make them look extra rustic and sweet.*
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these snowy kisses. They always remind me of my first Christmas with grandchildren. The kitchen was full of laughter and sticky fingers.
I would be so delighted to see your creations. Sharing food stories connects us all. It turns a recipe into a happy memory.
Have you tried this recipe? Tag us on Pinterest @ElowensKitchen!
Happy cooking!
—Elowen Thorn.
Snowy Meringue Christmas Kisses
Description
Christmas Meringue Kisses
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 275 degrees. Line 2 baking sheets with parchment paper.
- With electric mixer, beat whites in large bowl until foamy. Add salt and cream of tartar and continue beating until soft peaks form, about 3 minutes. Add vanilla and sugar, 1 tablespoon at a time, and continue beating until mixture is glossy and stiff, about 2 minutes. With spatula, fold in 1 cup chocolate chips and peppermint candies.
- Using piping bag with plain tip or teaspoon, pipe or dollop teaspoon-sized dots of batter onto prepared baking sheets. Bake until cookies begin to crack and are light gold, 25 to 30 minutes, rotating rack position and direction of baking sheets halfway through baking time. Let cool on baking sheets for 5 minutes, then transfer cookies to wire rack to cool completely.
- Melt remaining 1 cup chocolate chips and mix with oil in small bowl. Dip bottoms of cooled kisses into chocolate and place, chocolate side up, on wire rack until chocolate sets, about 30 minutes.
Notes
- Store kisses in an airtight container at room temperature for up to 3 days.