Coconut-Vanilla Meringue Kisses

Coconut-Vanilla Meringue Kisses - TeaTime Magazine

These sinfully sweet Coconut-Vanilla Meringue Kisses are easy to make any time of the year.

Coconut-Vanilla Meringue Kisses
Yield: 60
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ¼ cup confectioners’ sugar
  • 1½ teaspoons coconut extract
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  1. Preheat oven to 250°.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a large bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form. Gradually add sugars, extracts, and salt, beating until egg whites are thick and shiny and stiff peaks form, approximately
  4. minutes.
  5. Transfer egg-white mixture to a piping bag fitted with a very large open-star tip (Ateco #848). Pipe mixture onto prepared baking sheets, pulling tip up to form drops.
  6. Bake for 1 hour. Turn oven off, and leave in oven with door closed overnight to continue to dry meringues.
  7. Store in airtight containers at room temperature.
Kitchen Tip: Since rain and humidity will cause meringues to be sticky, make meringues on a dry day.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.