Total Time
Prep 35 mins
Cook 0 mins

Amber and Zach's Kisses

Ingredients Nutrition


  1. Beat egg whites until they are very stiff.
  2. Add the sugar slowly while beating the stiff egg whites.
  3. Drop by teaspoonfuls onto waxed paper lined cookie sheet.
  4. Bake at 275 degrees Fahrenheit for 50 minutes.
  5. Adds a wonderful decoration to anything edible or eat them by themselves.
  6. For a colorful variation, separate into small bowls and add small drops of food coloring to a more colorful decoration.
  7. Experiment with them.
  8. Use your imagination to make all kinds of food art; flowers, smiley faces, animals, etc.


Most Helpful

A very good, crunchy and dry maringue recipe! Also very simple. As others have stated, these hold the shape well. I liked the tip about flavoring these with peppermint oil, maybe next time.

rosslare March 06, 2007

I made these today with the help of my 5 yr old. They were so easy and I loved the texture. I tried a different meringue recipe earlier today and they did not hold their shape as well as these did. I added a bit of green food coloring as well as mint extract and then piped them onto a cookie sheet with a large star tip. They looked so pretty and tasted great. I made 50 cookies approximatelt 1 1/2 -2 " in size. I will definately make these again. Thank-you for posting an easy but wonderful recipe.

Winnipeg *Mel* November 29, 2006

These taste neat. They are very easy to prepare. Although it states baking powder and salt in the ingredients list but it doesn't tell you what to do with them. I simply incorporated them while I was adding the sugar. It seemed to work just fine. I played with my red and green food colouring. Instead of adding them and mixing well, I only swirled them in. This gave it the look of peppermints. The cooking time was right on for me. It worked out to 4 small cookie sheets of "kisses" for me. I think it would probably be about 24-30 kisses. It was hard to count as they were being snatched up before I could even get the rest out of the oven. This is a keeper. I think next time I might add a little peppermint extract to give it a hint of mint. Great recipe.

Saturn December 06, 2005

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