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  • Author: Erin Clarkson
  • Yield: Makes about 60 meringue kisses, or about 24 nests 1x





Note: This recipe is very scaleable - the ratio of egg whites to sugar is 1:1.5, so adjust to your liking. Because the meringues are essentially ‘dried’ rather than cooked, you can pipe various sizes and bake all together.



  1. Preheat the oven to 225˚f / 110˚c. Line two baking sheets with parchment paper. Line a large piping bag with your tip of choice (I used an Ateco #826).
  2. Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 
  3. Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until stiff peaks form, approximately 4-5 minutes. Transfer to piping bag.
  4. Pipe 'kisses', onto the baking paper lined sheets, leaving a small amount of space between each (they will not spread in the oven). You can pipe whatever shape you would like here - blobs, nests, kisses etc. Finish with red sprinkles if desired.
  5. Place the baking sheets into the oven. Bake for 2 to 2 ½ hours, or until they feel firm and no longer sticky, and peel cleanly off the paper when you lift them up. Turn off the oven, and leave them in there for at least an additional hour to dry out and crisp up.
  6. Store in an airtight container until ready to use.