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Honey-orange meringue kisses served
Light and delicious homemade honey-orange meringue kisses

Honey-Orange Meringue Kisses

Author: Flavelo
Recipes Cakes and Desserts
This isn't your usual dry, chalky meringue. Thanks to the moisture in honey and orange juice, the center stays slightly chewy and marshmallow-like, while the outside crisps up. The aroma while baking is pure holiday joy.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 20 servings
🔥 Calories 55 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric mixer
  • Parchment paper
  • Zester
  • Piping bag with star tip (recommended)

Allergen Information

⚠️ Egg

Instructions

1 ✓

Preheat oven to 215°F (100°C) or 175°F (80°C) with convection. Line a baking sheet with parchment.

Tip: Low heat is key.
2 ✓

Start beating egg whites with salt. Once foamy, add sugar one tablespoon at a time while beating continuously.

Tip: Beat until sugar dissolves (no grit between fingers) and stiff, glossy peaks form.
3 ✓

Drizzle in honey, add orange zest and 2 tablespoons of juice. Beat for another minute.

Tip: Acidic juice helps stabilize foam, but don't add too much or it will weep.
4 ✓

Transfer to a piping bag and pipe mounds or rosettes onto the paper.

Tip: They don't spread much, so you can pack them relatively close.
5 ✓

Dry in the oven for 1.5-2 hours. They are done when they easily lift off the paper.

Tip: Let them cool in the turned-off oven.
6 ✓

Dip the bottoms of cooled meringues into melted chocolate and place back on paper to set.

Tip: Chocolate and orange are a classic pairing.

Recipe FAQ

Why did they turn brown?
The temperature was too high. Meringues need to dry, not bake. If they brown, lower heat to 175°F (80°C).

Ingredients

  • 4 large Egg Whites (room temperature)
  • 1 cup Granulated Sugar
  • 1/4 cup Honey
  • 1 whole Orange (zest and 2 tbsp juice)
  • 1 pinch Salt
  • 2 oz Dark Chocolate (melted, for dipping)