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- These elegant and colorful meringues are ideal for holiday gifting — they can be made ahead, and they store well.
- Meringues are easy to whip up: Only basic piping skills are required for these dazzling, pastry shop–level treats.
- Crisp, airy, and melt-in-your-mouth meringues are accented with creamy white chocolate and vibrant freeze-dried fruit.
Meringues’ airy crunch and sweet, melt-in-your-mouth finish leave you feeling like you’re enjoying something special. These are piped into little kisses and baked low and slow until crisp. A dip in melted white chocolate and a coating of freeze-dried fruit powder bring in color and punchy flavor. For extra glimmer, brush the kisses with luster dust before dipping.
The key to making perfect meringues
For perfect meringues, start with a spotless mixing bowl and carefully separated egg whites. Wash the bowl well, and rub with lemon or vinegar to remove any oils to make certain the egg whites whip up light and glossy. Even the smallest trace of egg yolk will prevent the whites from reaching full volume. To avoid mishaps, separate eggs one at a time, and only add them to the mixer bowl if the yolk didn’t break in the process. Don’t be tempted to scoop out bits of broken yolk — it’s better to save that egg for another use.
Variations to try
The undecorated meringues are little canvases that invite creativity. Dip them in dark chocolate and finely chopped toasted almonds or hazelnuts for a deeper, not-too-sweet, nutty finish. A drop of extract — coconut, peppermint, or lemon — can add subtle flavor. For an extra-special presentation, try sandwiching meringues with ganache, buttercream, or jam, but do so just before serving to keep the cookies crisp.
Notes from the Food & Wine Test Kitchen
- Avoid using plastic mixing bowls; glass or metal bowls work best, as it’s easier to get them squeaky clean and completely free of residue.
- Ovens often have hot spots near the side walls and back, which is why rotating baking sheets is a smart move to ensure even results.
- Humidity is a meringue’s enemy. To help stave off moisture, make a DIY absorption packet by bundling dry rice in a layer of cheesecloth or sealing it in a coffee filter. Place the packet airtight container with the meringues for better storage.
This recipe was created by Zoë François; the text was written by Cheryl Slocum.
