Swiss Meringue Kisses

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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.

Prep Time 30

Cook Time 1 30

Cooling Time 1 30

Total Time 3 30

Servings Kisses

Calories 77kcal

Author Fay

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

Ensure your bowl and whisk are completely clean and dry before whipping egg whites to achieve the best volume.

Avoid opening the oven while meringues are baking and cooling to prevent cracks from sudden temperature changes.

For a firmer ganache that’s easier to pipe, chill until it reaches the desired consistency.

Meringue kisses are best stored in an airtight container at room temperature to maintain their crisp texture.

NUTRITION