Meringue Kisses with White Chocolate Sauce

Makes 100

Made using the Lakeland Disposable Piping Bags or view our full range of piping bags and nozzles here


For the meringue

  • 3 large egg whites (total 100g)
  • pinch salt
  • 100g caster sugar
  • few drops Natural Banana Flavour
  • few drops Natural Strawberry Flavour
  • 2 drops Star Kay White Peppermint Extract
  • Few drops Star Kay White Lavender Extract
  • 2 drops Star Kay White Gold Star Vanilla Extract
  • Wilton Colour Right 8 Pack

For the white chocolate sauce

  • 100g white chocolate
  • 150ml double cream


  1. Preheat the oven to 140°C/120°C Fan/Gas 1. Line 2 baking trays with baking parchment.
  2. Place the egg whites and a pinch of salt into the bowl of an electric mixer, making sure the bowl is completely grease-free before you start, otherwise the egg whites will not whip. Begin mixing at high speed.
  3. As the egg whites are stiffening, slowly sprinkle the caster sugar into the mix. Be careful not to over-whisk, and stop whisking as the meringue becomes stiffer and glossy. The mixture should stand in stiff peaks and cling firmly to the bowl but not be dry.
  4. Divide the meringue equally between 5 bowls. Flavour the first with a few drops of banana flavour, the second with a few drops of strawberry, the third with 2 drops of peppermint, the fourth with a few drops of lavender, and the fifth with 2 drops of vanilla.
  5. Snip the end off a piping bag and fit with the flower nozzle. Turn the bag inside out and roll down over the lip of a tall glass or jug to hold in place.
  6. Referring to the Colour Formula Chart, mix some pastel yellow colour in a small cup or bowl. With a small, fine paintbrush, paint pastel yellow vertical lines evenly spaced around the inside of the piping bag, from the nozzle to halfway up. Fill the bag with the banana flavoured meringue.
  7. Keeping the piping bag vertical, pipe mini meringues ─ 2.5cm diameter, 3cm high – onto the lined baking tray, evenly spaced apart.
  8. Repeat steps 5 using pastel pink colour for the strawberry meringue, pastel green for the peppermint, pastel lilac for the lavender and winter green/blue for the vanilla. Use a fresh piping bag each time.
  9. Bake for 1 hour, turning the heat down to 120°C/100°C Fan/Gas ½ for the final 30 minutes. Remove from the oven and leave to cool for 10 minutes on the baking trays before carefully removing and leaving to cool completely on a cooling rack.
  10. To make the sauce, melt the white chocolate and cream together in a heatproof bowl, set over a pan of simmering water. Make sure the bowl does not touch the water, and stir well until the chocolate is melted, smooth and glossy. Pour into a serving bowl and serve warm with the meringues for dipping.

Tip: the sauce can be made ahead of time but will firm slightly when cold. Simply reheat gently in the bowl to soften once more. It will keep for 2-3 days covered in the fridge. The mini meringue kisses can last for up to 3 months if stored in a dry, airtight container.