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Meringue Candy - Besitos de Meringue


Meringue Candy  Photo © Hector Rodriguez. Licensed to About.com.

Meringue Candy

Photo © Hector Rodriguez. Licensed to About.com.
Here is a simple, basic meringue candy recipe from the Latin islands of the Caribbean. Dress them up with a dusting of confectioner's sugar or cocoa powder.

Meringue candy can be sensitive to humidity. You might not want to attempt making meringue on a humid or rainy day.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 1 cup sugar
  • 1/3 cup water
  • zest of 1 lime (coarsely grated)
  • zest of 1 lemon (coarsely grated)
  • 3 egg whites (from large eggs, at room temperature)
  • pinch cream of tartar
  • pinch salt
  • 1/2 teaspoon vanilla
  • confectioner’s sugar or cocoa powder for dusting meringues


  1. Preheat oven to 200 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a mixing bowl, using an electric mixer, beat the egg whites until frothy.
  4. Add the cream of tartar, salt and vanilla. Continue to beat until the whites stand up in soft peaks. Set aside.
  5. In a sauce pan, combine sugar, water and the lemon and lime zest.
  6. Bring to a boil over medium heat, swirling the pan by the handle. Boil until the temperature reaches 238 degrees Fahrenheit on a candy thermometer.
  7. Remove pan from the heat. Pour through a coarse strainer (to remove zest) into the bowl with the egg whites.
  8. Immediately start beating the mixture on medium speed. Beat until the mixture stands in stiff peaks – about 10 minutes.
  9. Using a pastry bag and 1/2 inch star tip, pipe the meringue onto the baking sheet into bite size, pointed swirls.
  10. Bake on the middle rack of the oven for 1 hour.
  11. Remove from oven and let cool. The meringues should loosen easily from the paper, and be light and crisp.
Servings: Makes 4 to 5 dozen meringue kisses.
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