Meringue kisses with caramelised white chocolate ganache
Chocolate filled meringue kisses
Prep Time
45 mins
Cook Time
1 hr 30 mins

Bite-sized sweet treats to balance on your saucer or pass round after dinner.

Course: Dessert, Snack
Keyword: Meringue, Meringue kisses, petit four
Servings: 24
Author: Claire Thomas,
  • 3 egg whites weighed
  • white caster sugar double the weight of your egg whites
  • 100 g white chocolate chopped into small pieces
  • 50 ml double cream
  • 20 g pistachio nuts finely chopped
  1. Pre heat oven to 100c and line two baking trays with non stick parchment or silicon baking sheet.
  2. Put the sugar in an oven proof dish and heat for approx 20 minutes. It should be warm enough to stick your finger in but not so hot it burns. Do this while you complete the next step and leave the oven on when you bring the sugar out.
  3. While your sugar is heating, put the egg whites in a spotless clean bowl or stand mixer, and whisk on high speed until they balloon up.
  4. Slow the whisk down, add the sugar and take the speed back up. Whisk until they form stiff peaks. If needs be, stop and scrape down the sides to make sure everything is mixed and then bring the speed back up until it forms stiff peaks. Yes, you should be able to hold it over your head!
  5. Spoon the mix into a pipping bag using a metal spoon. Pipe small circles onto the sheets - you will get approx 48 in total. When piping bear in mind they should be bite sized.
  6. Cook in the low oven for approx. 1 hour or until the meringues lift easily from the baking sheet. Place on a rack and cool. Store in an airtight tin for several days.
  1. Lay the white chocolate pieces on a lined tray in an preheated to 100c.
  2. Every 8-9 minutes remove from the oven and move around - always putting it back in a thin layer.
  3. After each check you will see it changing colour slightly. The smell will change as well, being more caramel-like the longer it is in.
  4. After 4 or 5 checks (so 32-40 minit will be a lovely deeper shade. You need to decide when you think you've cooked it enough. Too much and it will burn but you want to let the flavour and colour develop.
  5. Scrape into a jug and add 50-60ml double cream, Stir well to ensure no lumps. If it is too thick, add a dash more cream. It needs to be a pipeable ganache.
Finishing touches
  1. Create a little production line! Get your ganache into a piping bag (or bowl- you can spread it on if you are gentle), your finely chopped nuts onto a board and your meringue halves together.
  2. Pipe a generous dollop in the middle of a meringue, dip the ganache in to the nuts and then sandwich with another meringue.
  3. Repeat with all of your meringues.
Recipe Notes

Store in an airtight container - damp is the enemy of meringue so make sure it is clean and dry before you pop them in.

Variation: Lemon and Mint Meringue Kisses • At the stage where your meringue mix has formed stiff peaks, gently fold in 1 tsp of lemon extract with a large metal spoon. • Make a dark chocolate ganache. Melt 100g of dark chocolate in 50ml of warm double cream. Add 1/4 tsp of peppermint extract - or do as I do and use 1 drop of peppermint Spice Drops. Mix well and leave to cool and thicken. Construct as per the recipe. Colouring Meringue I’m no expert! However, I’ve had the most success with a two pronged approach. Use the little tubes of gel food colouring – mine are Dr Oetker. Squeeze a dollop the size of a 20p into the bottom. Also squeeze lines up the inside of your piping bag. Don’t be stingy, otherwise only your first few with have colour on. I’m still playing around with this and my colours have been quite muted – so be brave with the colouring or play with different brands for more vibrant finishes.