Candy cane striped meringue kisses

I love making homemade gifts at Christmas and try to think of something different to give to my friends and neighbours each holiday season. This year I decided to make little candy cane striped meringue kisses ♥  to go with my homemade candy cane vodka.                   

How cute are these little beauties with their candy cane colour and peaked top. They are perfectly festive and you can’t help but smile when you look at one of these.

They are fantastic for decorating cakes or cupcakes but also just as delicious on their own as a sweet treat.






The recipe is so easy to remember. It’s two parts sugar to one part egg. Couldn’t be simpler!

Things to note when making meringue :

  1. Your bowl must be scrupulusly clean. Any dirt or grease and the egg whites will not fluff up
  2. It is crucial that no egg yolk mixes with the egg white. Any yolk and the whites will not fluff up.
  3. Always cook low and slow.

You can colour the meringue any colour you desire but as we are currently in the run up to Christmas I think red candy cane stripes are a winner! Bag these little babies in a cellophane bag with a lovely ribbon and I defy anyone not to love them!




Your kisses should be crunchy on the outside with a soft marshmallow texture inside. Delicious!

I had to stop myself from devouring all of these as they are utterly moreish.

Recipe is below. 

Happy holidays  


Candy cane striped meringue kisses

Candy cane striped meringue kisses


  • 200g sugar
  • 100g egg whites


  1. Mix the egg whites and sugar together in a metal bowl ( I use the metal bowl off my stand mixer)
  2. Put the metal bowl over a bain marie ( i.e a saucepan of hot water) and stir gently until the sugar dissolves. You can stick your fingers ( clean hands!) into the mixture rubbing a little of the mixture between your hands to check if there are any granules . If there are none and the mixture is nice and smooth this means that the mixture is ready for whisking.
  3. Remove and put the bowl onto your stand mixer and whisk ( using the whisk attachment) on high speed until the meringue is glossy and stiff peaked i.e when you lift up the whisk attachment there is a stiff peak like a mountain. This will ensure you get the lovely peak on the meringue kisses.
  4. To create the candy cane stripes turn the piping bag inside out, leaving the very end of the bag the correct way out to allow you to pull the bag back.
  5. Using a thin paintbrush paint stripes down the piping bag with natural food colouring about 4 spaced out stripes.
  6. Pull the bag back, spoon meringue mixture in and cut the tip off .
  7. Pipe your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 1 cm height from the baking tray and then let go before pulling up to form the lovely peaks.
  8. Bake for about 40 minutes at 100 degrees Celsius or until the meringue bases come off the parchment paper clean.
  9. Allow to cool


Inspired and adapted from "Meringue Girls" and "Georgia's Cakes" .

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