valentine kisses


Are you looking for something fun to make for Valentine’s Day? These meringues fit the bill, and don’t be intimated by these because of the meringue!! They are not hard to make and you will be addicted to them. We made these by the dozens for Valentine’s Day, and we could not keep them in the house. We can’t celebrate Valentine’s Day without them.

They are one-bite (maybe two-bite!) and a perfect combination of crunch with a delicate sweetness to satisfy your sweet tooth. The key is to pipe them small because bite-sized is better!! These keep for up to a week in an airtight container if you want to make them ahead of time too!


valentine kisses

  • Author: Salt and Share
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour & 5 minutes
  • Yield: approx. 3 dozen cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: French


  • 4 large egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon lemon juice
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted
  • Red or pink food coloring


  1. Preheat oven to 250 degrees. Line cookie sheets with waxed paper and spray with non-stick cooking spray.
  2. Beat egg whites, salt and lemon juice in large bowl on low speed until foamy. Increase speed to high and beat until soft peaks form. Beat in sugar very slowly, approximately 1 tablespoon at a time. Mixture should be very thick. Reduce speed to low and add vanilla. Mixture should be thick and glossy with stiff peaks.
  3. Fit a pastry bag with a ½ inch plain or flower tip. (Can use a plastic bag with corner cut out but it will be harder to manage.) Drizzle food coloring along inside of pastry bag.
  4. Place half of mixture in pastry bag. Fold bag down at the top and  pipe meringue onto sheets. Repeat. Bake for 35 minutes. Turn oven off and let meringues sit in oven for 20 minutes. Remove from oven and let cool completely before lifting off paper.
  5. Melt chocolate over low heat on stove. Dip meringues in chocolate and place on wax paper to dry.
  6. Store up to one week in airtight container

tried this recipe?

Share a photo and tag @saltandshare — we can’t wait to see what you’ve made!

with love,
Salt & Share

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating