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Chocolate-dipped meringue kisses

Chocolate-dipped meringue kisses


These easy meringues use just 4 ingredients – and the striped effect is easier than you think!

  • Feeds 20 Feeds 20
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    264kj 63kcal
  • Fat
    High 2%
  • Saturates
    High 5%
  • Sugar
    High 12%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 12g

Bring Co-op to your front door

Big Bag Option


  • 2 Co-op British free range egg whites
  • 200g Fairtrade caster sugar
  • ¼ tsp pink food colouring paste
  • 75g Co-op Irresistible Fairtrade
  • 70% cocoa dark chocolate, broken into pieces
  • You’ll also need a disposable piping bag with a 1cm nozzle


  1. Preheat the oven to 120°C/fan 100°C/Gas ½. Beat the egg whites with an electric whisk or stand mixer until they are double in size and forming stiff peaks. Add the sugar, 1 tbsp at a time, continuing to whisk until you have glossy, thick peaks.
  2. Load the nozzle into your piping bag. Paint the pink food colouring in a stripe on the inside of the bag, then fill with the meringue mixture. Twist the top and secure with a clip.
  3. Hold the bag vertically over a lined baking tray. Gently squeeze, pulling it up and away, to create a small meringue peak. Repeat to make 20. Bake for 1 hour, then leave to cool on the baking tray.
  4. Melt the chocolate in a heatproof bowl over a pan of boiling water; don’t let the bowl touch the water. Remove from the heat, then carefully dip the bottom of the meringues in the melted chocolate and put on a lined baking tray until cold. Store them in an airtight container until ready to serve.