Meringue and Sorbet Kisses

Meringue and Sorbet KissesRecipe
Charles E. Walton IV
Make sure bowl and beaters are completely clean; any trace of grease will prevent egg whites from reaching maximum volume. The whole recipe will fit on two large baking sheets. These kisses are small, but you can make larger ones if you prefer. Bake meringues at a low temperature to yield pretty colors without browning. You can make them up to several days ahead; store in a zip-top bag in freezer. Prep: 25 minutes, Bake: 1 1/2 hours.


Makes 36 small kisses (or 3 dozen meringues/18 large kisses)

Recipe from



3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon lemon extract
3 to 5 drops red or green food coloring (optional)
1 pint strawberry or other flavor sorbet


1. Preheat oven to 225°.

2. Beat first 3 ingredients at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Add lemon extract and, if desired, food coloring; beat just until combined. (Stiff peaks will take on the consistency of marshmallow cream.)

3. Spoon mixture into a 1-gallon zip-top plastic bag. Shake mixture into 1 corner of bag; remove excess air, and twist to seal. Snip a small section from 1 corner of bag. Pipe 1 1/2-inch flattened circles onto parchment-lined baking sheets. Bake at 225° for 1 1/2 hours or until meringues look dry and no longer stick to paper. Turn off oven, and let meringues cool in oven 1 hour; remove and let cool completely on baking sheets on wire racks. Chill meringues in an airtight container before filling.

4. Gently spoon about 2 teaspoons sorbet on flat surface of 1 meringue, and top with another, working quickly. Wrap kisses on a platter in plastic wrap, and store in freezer until firm.