Star-piped crisp meringues with almond aroma and finely broken almond flakes on top, an Italian-style home variation.
Almond Meringue Kisses
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 225 minutes: 30 hands-on, 0 chilling or resting, 135 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Electric mixer and clean bowl
- Piping bag
- 1/2-inch open-star tip
- One 13 × 18-inch baking sheet
- Parchment paper
Star-piped crisp meringues with almond aroma and finely broken almond flakes on top, an Italian-style home variation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and start the foam
- 1Prepare and start the foamHeat oven to 225°F (107°C) conventional or 200°F (93°C) fan. Line one 13 × 18-inch sheet with parchment. In a clean bowl beat whites with cream of tartar until soft peaks form. Keep the almond topping separate from the foam.
Dissolve the sugar by whipping
- 2Dissolve the sugar by whippingAdd superfine sugar 1 tablespoon at a time while beating, then continue until the mixture is glossy, thick and holds a stiff peak. Rub a small dab between clean fingers; continue whipping if it feels gritty. Beat in almond extract briefly.
Pipe ridged kisses
- 3Pipe ridged kissesFit a piping bag with a 1/2-inch open-star tip. Pipe 30 rosettes with pointed centers, about 1 1/4 inches across and about 9 g foam each, leaving 1 inch between them. Sprinkle the finely broken almond flakes evenly over the rosette shoulders, avoiding a heavy pile on any peak.
Dry and cool
- 4Dry and coolBake the whole sheet for 105–135 minutes. Keep the door closed and inspect near the lower end of the range. Lift out one sample and let it cool; it should peel away cleanly and snap dry through the center. Continue drying if sticky inside. Turn the oven off and leave the meringues inside for 60 minutes to cool before packing.
Chef’s Science & Pro Tips
Ingredient science
Superfine sugar dissolves more readily than coarse crystals; do not replace it with a reduced sugar quantity.
Technique & texture
Putting almond flakes on the outside preserves sharper star-tip ridges.
Finishing & serving
Keep the kisses pale; noticeable browning means the actual oven temperature is too high.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Store cold dry meringues airtight, apart from moist cookies. |
| Refrigeration | Not recommended | Avoid the moisture that softens the crisp ridges. |
| Raw freezing | Do not freeze | French meringue foam must be piped and baked promptly. |
| Baked freezing | Not recommended | Make this small batch fresh to avoid condensation damage. |
| Restoring | If the shell becomes sticky | Dry at 200°F (93°C) conventional or 175°F (79°C) fan for 15 minutes, cool fully and reseal. |
Notes
- Superfine sugar dissolves more readily than coarse crystals; do not replace it with a reduced sugar quantity. Putting almond flakes on the outside preserves sharper star-tip ridges. Keep the kisses pale; noticeable browning means the actual oven temperature is too high. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Is there almond flour inside?
No. Almond extract flavors the foam and broken sliced almonds decorate the surface.
Why does liquid collect beneath the kisses?
Undissolved sugar or a poorly whipped foam can weep. Add the sugar gradually and check that it feels smooth.
How do I preserve the ridges?
Whip to firm glossy peaks and pipe immediately with a large open-star tip.
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