Meringue Kisses

Prep: 20 mins
Cook: 1 hour 30 mins
Servings: 30
Meringue Kisses

These beautiful Meringue Kisses are not hard to make! Sammy & Bella from Kitchen Rescue have shared with us their favourite Meringue Kisses recipe using Davidson plum powder for a touch of fancy.


  • 3 egg whites, at room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 175g CSR Caster Sugar
  • ½ tsp vanilla essence
  • 3 tbs freeze dried Davidson plum powder or any freeze dried fruit powder (optional)


  1. Preheat oven to 120°C. Line two baking trays with non-stick baking paper and make sure you pop some meringue under the baking paper to stop it from moving.
  2. In a large, clean bowl, use an electric mixer to whisk egg whites and salt until soft peaks form.
  3. Add cream of tartar, then gradually add sugar, one tablespoon at a time, whisking well between each addition, until sugar dissolves. Continue to whisk on high for 3 mins. Check the consistency by rubbing a small amount between your fingertips to check for smoothness and make sure all sugar has been incorporated, then whisk in the vanilla essence and Davidson plum powder.
  4. Put meringue mix into a piping bag and pipe little kisses onto prepared baking tray. (Alternatively you can use a teaspoon and put small spoonfuls onto tray). Reduce the oven temperature to 90°C.
  5. Bake meringues for 1 hr 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.