Meringue kisses & icicles on a tray

Meringue kisses & icicles

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(4 ratings)

Prep: 30 mins Cook: 1 hr, 50 mins

More effort

Makes about 25 mini meringues

Make meringue kisses and icicles to decorate a cake. The kisses look fabulous on our white chocolate, orange & cranberry Christmas cake

Nutrition and extra info


  • kcal45
  • fat1g
  • saturates0.5g
  • carbs9g
  • sugars8g
  • fibre0.2g
  • protein0.4g
  • salt0.01g
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  • 2 egg whites
  • 200g white caster sugar
  • decoration, depending on the final cake you have chosen
  • red food colouring paste
  • 50g dark chocolate, melted
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

You will also need

  • edible glitter (available from or lustre powder (optional)


  1. Heat oven to 120C/100C fan/gas ½. Line two-three baking sheets with parchment. Beat the egg whites until they are foamy and doubled in size. Add the sugar, 1 tbsp at a time, while you continue to whisk. The meringue will become thick and glossy and should hold up in stiff peaks on the beaters when it is ready.

  2. For the meringue kisses, fit a disposable piping bag with a 1cm round or star nozzle. Hold it vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak. If you are making frosty icicles, make some meringue dots as well.

  3. For colour-striped meringues, fit a disposable piping bag with a round nozzle, paint red food colouring paste in stripes onto the inside of the bag, then fill with meringue and pipe as before. Bake for 1 hr. Once cool, you can drizzle some of the meringues with melted chocolate and sprinkle with edible glitter or lustre powder, if you like.

  4. For the icicles and snowflakes, scoop the meringue into a disposable piping bag and snip off a tiny opening. Pipe spiky icicle shapes onto the trays, making them thicker one end and thin at the other. Pipe crossed lines to make snowflakes.

  5. Bake for 50 mins, then leave to cool on the tray for a few mins, then carefully loosen them off the parchment. Sprinkle with edible glitter or lustre powder, if you like. If left to cool completely, they may stick and break when you try to lift them off. If you are storing these, leave to cool completely, then layer in an airtight container between pieces of baking parchment.

    Now use the meringue kisses to make our white chocolate, orange & cranberry Christmas cake.

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Comments, questions and tips

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2nd May, 2020
Used this recipe and they came out great, were crisp on the outside and chewy in the middle
Alison Stoddart's picture
Alison Stoddart
17th Jan, 2020
The quantities all all wrong in this recipe, with the result that the meringue is far too runny. My mixture went straight in the bin. I tried another recipe on this site which was very successful.
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