Hidden Kiss Meringues

Holiday baking is in full swing right now and my kitchen has exploded with all things of tasty goodness. Hidden kiss meringues have been a holiday favorite of my family’s for decades. While working with meringue can be intimating, this recipe is nearly foolproof. To top it off, this recipe has 5 ingredients, including the Hershey Kiss center.

Hidden Kiss Meringues

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 48 meringues

Calories 39 kcal

Equipment

• piping bag, or large ziploc bag

Ingredients

  

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• 3 large egg whites
• 1 tsp almond extract
• ⅛ tsp salt
• ¼ tsp cream of tartar
• 16 tbsp granulated sugar
• unwrapped Hershey kisses
• food coloring

Instructions

 

• In a large bowl, combine egg whites, cream of tartar, almond extract, and salt. With an electric mixer, begin beating slowly, gradually raising the level.
  
• Keep raising the level on the electric mixer to beat the egg white mixture until the eggs begin to form soft peaks.
  
• Add in the granulated sugar 2 tablespoons at a time, beating for 5-10 seconds in between each addition. The total amount of sugar comes to 1 cup, but don't add it all in at once. It will deflate the egg whites. Adding in the sugar a little at a time creates stiffer peaks and a shine to the batter.
  
• Once the sugar is all added, if you'd like you can add food coloring to the batter. Don't add in more than 8-10 drops of the food coloring and don't beat the coloring in with the electric mixer, fold the food coloring into the batter.
• Spoon the batter into a large piping bag, or if you don't have a piping bag a ziplock bag. If you are using a frosting tip, be sure to use a large one. If you are using a ziplock bag, cut a corner off to create approximately a dime sized opening. Make drops of the batter onto a parchement lined cookie sheet. These initial drops of batter shouldn't be larger than a small grape. Place an unwrapped Hershey kiss in the center of each of the drops.
  
• Then pipe more batter from the top of the kiss to cover the chocolate kiss entirely. You may find you want to do one row at a time to ensure that you don't create more bottoms than you do tops. You can use a large star tip to create pretty looking star drops, or a large round piping tip to create a sort of tree like look.
  
• Once the kisses are completely covered with the meringue, place in a preheated 275°F oven for 30-35 minutes or until the glossy look of the meringue is gone.
  
• Serve immediately, or store in an airtight container for up to 7 days.
  

Notes

*fun fact…a harmless chemical reaction occurs with meringues and carbonated soda.  If you consume both one right after another slight foaming occurs.

Nutrition

Serving: 2meringuesCalories: 39kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 13mgPotassium: 6mgFiber: 1gSugar: 7gCalcium: 9mgIron: 1mg

Keyword candy, chocolate, holiday baking, meringue

Tried this recipe?Let us know how it was!

This recipe is super quick and easy. Bonus is that it is a crowd pleaser and extremely easy to mass produce for a party or to give as a holiday goodie. Have you ever made meringue candy before? Do you find it easy or difficult to create? Stay tuned for more holiday baking.

Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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