Delicious Swiss Meringue Kisses. The contrast in textures between the light, airy crispness of the meringue kisses and the smooth, rich silkiness of the truffle ganache filling creates a delicious sensory experience. While the meringue offers a delicate crunch that dissolves on the tongue, the ganache provides a smooth and luscious contrast with its dense, creamy consistency.
They're the sort of treats that make people stop and ask, "Did you really make these?" And the best part? You know every single ingredient that went into making them, making each bite that much more enjoyable.
Why You'll Love Swiss Meringue Kisses
You're going to love how easy these Swiss Meringue Kisses are to whip up. Seriously, even if you're not a kitchen pro, you can handle this. The steps are straightforward, and the ingredients? Nothing fancy or hard to find.
It's the kind of recipe that makes you feel like a baking genius without needing a ton of skills or tools. Everyone loves a win in the kitchen, and this recipe is just that, a sure-fire hit that doesn't ask for much. Just like our cute pink Mini Meringue Kisses!
Try switching up the classic ganache filling with our Chocolate Fudge Frosting or Nutella Ganache for a twist. Both are fantastic alternatives!
Ingredients In My Swiss Meringue Kisses
Meringue Kisses
Egg Whites: The foundation of the meringue, egg whites are whipped into a frothy mixture that bakes into light, airy kisses.
Fine Sugar: This dissolves into the egg whites, helping to stabilize the mixture and add sweetness to the meringue.
Vanilla Bean Paste (Optional): Adds a rich, aromatic flavor to the meringue kisses, elevating their taste with a subtle hint of vanilla.
Truffle Ganache Filling
Dark Chocolate: The key ingredient for the ganache, providing a deep, rich chocolate flavor that contrasts beautifully with the sweet meringue.
Heavy Cream: When mixed with the chocolate, it creates a smooth, creamy ganache that fills the meringue kisses with a luscious texture.
Garnish
Cocoa Powder (Optional): Used for dusting over the finished meringue kisses, adding a fine, bitter contrast to the sweetness of the meringues and the richness of the ganache filling.
How To Make Swiss Meringue Kisses
Preparing Meringue Kisses
Mix Egg Whites and Sugar: Begin by placing egg whites and sugar into a heatproof bowl. This is your first step towards creating the base of your meringue kisses.
Dissolve Sugar: Set the bowl over a pot of gently simmering water. Keep stirring the mixture until the sugar completely dissolves into the egg whites, ensuring no granules are left. This step is crucial for a smooth meringue texture.
Whip to Perfection: Once the sugar is dissolved, take the mixture off the heat. Using a mixer, whip it starting on a low setting, gradually increasing to high. You're aiming for a glossy finish and stiff peaks that hold their shape. If you're adding vanilla bean paste, now's the time to mix it in until just incorporated.
Secure Parchment Paper: Before piping, dab tiny amounts of meringue under each corner of parchment paper on your baking tray. This clever hack prevents the paper from sliding.
Pipe Meringues: Either spoon the meringue onto the tray for a rustic look or use a piping bag with a plain nozzle for uniform kisses. If desired, a light dusting of cocoa powder can add a decorative and flavorful touch.
Bake Gently: Slow bake the meringues. After baking, don't rush to take them out; let them sit in the turned-off oven to cool gradually. This patience prevents cracking and ensures a perfect crispness.
Making Truffle Ganache Filling
Combine Chocolate and Cream: Place chunks of dark chocolate and heavy cream in a microwave-safe bowl. This mix will create the rich, creamy filling for your sandwiches.
Microwave to Melt: Heat the mixture in short intervals, stirring in between, until you have a smooth, glossy ganache. The key here is to avoid overheating, which can cause the mixture to separate.
Thicken Ganache: Let the ganache cool at room temperature. If it's too runny for piping, a short stint in the refrigerator can help achieve the right consistency, but remember to stir it occasionally.
Assembling the Sandwiches
Whip Ganache: Once the ganache is cool and thick, a very quick whip will make it fluffy and even more delightful for piping.
Create Sandwiches: Choose a meringue kiss as the base, pipe a generous amount of ganache onto its flat side, and then gently press another meringue kiss on top. The aim is to have a nice, even layer of ganache in the middle without squishing the meringues.
Final Touches: For an extra layer of flavor and elegance, drizzle more ganache over the assembled sandwiches or dust them with cocoa powder.
My Top Tip
The most important tip for making Swiss Meringue Kisses filled with ganache is ensuring that your egg whites and sugar are thoroughly combined and heated to the right temperature before whipping them into meringue. This step is crucial for a few reasons:
Dissolving the Sugar:
Heating the mixture helps dissolve the sugar completely in the egg whites, which is essential for a smooth, glossy meringue without any gritty texture.
Stabilizing the Meringue:
Warm egg whites whip up better and form a more stable meringue that holds its shape well, both before and after baking. This stability is especially important when your meringue kisses need to support the weight of the ganache filling without collapsing.
Safety:
Heating the egg white and sugar mixture to the right temperature also pasteurizes the egg whites, making the meringue safe to eat, especially for those concerned about raw eggs.
To nail this step, use a heatproof bowl over a pot of simmering water (not boiling), constantly stirring until the mixture feels smooth between your fingers, indicating the sugar has fully dissolved. Then, when you start whipping, you'll have the perfect base for light, airy, and stable meringue kisses that are ready to be filled with delicious ganache.
Variations
Exploring variations of Swiss Meringue Kisses filled with ganache can add exciting twists to this classic treat. Here are some ideas to inspire your next batch:
Flavor Infusions
Citrus Zest: Add lemon, lime, or orange zest to the meringue mixture for a bright, citrusy flavor that complements the chocolate ganache.
Espresso Ganache: Dissolve espresso powder in the heavy cream before mixing it with the chocolate to create a mocha-flavored ganache.
Mint Chocolate: Incorporate a few drops of mint extract into the ganache for a refreshing mint chocolate experience.
Colorful Meringues
Food Coloring: Add a few drops of food coloring to the meringue mixture before piping to create vibrant, colorful kisses. Think pastels for spring or red and green for holiday treats.
Natural Powders: For a natural alternative, mix in a little beet powder for pink meringues or matcha powder for a green hue and a subtle flavor twist.
Textured Toppings
Nuts: Sprinkle finely chopped nuts like pistachios, almonds, or hazelnuts over the meringues before baking for added crunch and flavor.
Coconut: Roll the edges of the ganache-filled sandwiches in toasted coconut flakes for a tropical twist and extra texture.
More Delicious Treats You Might Like
Common Questions For Swiss Meringue Kisses
Yes, you can use granulated sugar, but fine sugar is preferred because it dissolves more easily into the egg whites, ensuring a smoother meringue. If you only have granulated sugar, consider pulsing it in a food processor to make it finer before using.
You can test if the sugar has dissolved by rubbing a bit of the mixture between your fingers. It should feel smooth, without any grittiness. If it's still gritty, continue heating and stirring until fully dissolved.
Absolutely! You can use a hand mixer; it might just take a bit longer to reach stiff peaks. The key is to keep beating until the mixture becomes glossy and forms sharp peaks that don’t flop over when the beaters are lifted.
To prevent cracking, make sure your oven is preheated to the correct temperature and avoid opening the oven door while they’re baking. Let them cool down slowly in the oven after turning it off to avoid sudden temperature changes that can cause cracks.
Yes, you can make them in advance! Store the meringue kisses in an airtight container at room temperature for up to a week. Avoid refrigerating as humidity can make them chewy. Fill them with ganache closer to serving time for best texture.
Definitely! For the meringue, you can add different extracts like almond or lemon for a twist. For the ganache, try mixing in orange zest, espresso powder, or a splash of liqueur for extra flavor. Just be mindful of adding liquids to the ganache, as too much can affect its consistency.
Swiss Meringue Kisses
INGREDIENTS
Meringue Kisses
- 80 g (2) egg white or 2 egg whites
- 160 g (⅘ cups) superfine sugar caster sugar
- ½ teaspoon (½ teaspoon) vanilla bean paste
Truffle Ganache Filling
- 150 g (5 2/7 oz) dark chocolate
- 80 g (⅓ cups) heavy cream
Garnish
- 2 teaspoon (2 teaspoon) cocoa powder
INSTRUCTIONS
Meringue Kisses
- Combine sugar and egg whites in a heatproof bowl, stirring well. Place over a pot of simmering water, stirring constantly until the sugar dissolves completely.
- Preheat the oven to 212°F (100°C) after removing from heat.
- Pour the meringue mixture into a stand mixer bowl (a hand mixer works too, but it might take longer).
- Mix on low for 1 minute, then increase to high, mixing until glossy and stiff peaks form. Add vanilla bean paste, mixing until the meringue clumps inside the whisk.
- Use meringue dots to secure parchment paper on a baking tray. Pipe or spoon meringue kisses onto the tray, dusting lightly with cocoa powder if desired.
- Bake for 90 minutes, then turn off the oven and let cool inside for another 90 minutes without opening the door.
Truffle Ganache Filling
- Combine chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and repeat until smooth.
- Allow to cool and thicken. If necessary, refrigerate and stir every 10 minutes to reach piping consistency.
Assembly
- Beat the ganache briefly (less than 30 seconds).
- Add ganache to a piping bag fitted with a plain nozzle, then pipe a circle onto one meringue kiss's underside. Gently press another kiss on top to form a sandwich.
- Optional: Drizzle remaining ganache over sandwiches or dip them partially for garnish.
NOTES
NUTRITION
Video Tutorials - More Meringue Recipes
Marifran Keller says
What temp to set the oven on?
Fay says
If you go to the bottom of the page or click “Jump To Recipe” it will take you to the recipe card with all measurements and baking temperature details.