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Meringue kisses with chocolate filling

Updated: Tue, 2 March, 2021

Chocolate filled meringue kisses must be most people's favourite dessert. I know they are mine.

meringue kisses with chocolate filling

Meringue throwback

I remember the meringue sandwiches from my childhood. Two quite enormous, bulbous meringue cookies, preternaturally smooth and shiny, glued together with whitish or brownish filling.

The colour was presumably different to signify either vanilla or chocolate cream filling but it wasn’t that important as either tasted pretty much the same: of margarine, mainly.

The meringues themselves were hard. I would bite into them cautiously, press my teeth in and nothing happened. I'd press harder and the meringue would explode in tough shards of solid sugar, injuring innocent bystanders. And my teeth hurt for a good half an hour afterwards.

I was a greedy child so I was tempted time and time again with the smoothness and the shine, having forgotten that it wasn’t actually a very nice dessert. Perhaps hoping they’d made them better this time round.

meringue drops filled with chocolate ganache

Unicorn meringues

They do make them better now and certainly more colourful. It’s all the rage of unicorn-coloured (though how does anyone know what colour unicorns are?), rainbow-lines arranged and duly Instagrammed dainty little things.

And the mini drops with pointy peaks, individual or sandwiched in couples are prettily called ‘kisses’. I’d say it's all a big improvement on the meringues of yesteryear.

white and dark chocolate filled meringue sandwiches

The secret to perfect meringue

It's not much of a secret: you just have to beat the living daylights out of the egg whites and sugar, and then some. Seriously though, three things, all of them a bit of a chore.

First, warm up your sugar. It will dissolve easier while beaten into the whites.

Second, add it in by a spoonful. It's boring and tedious, I know.

Third: beat, whip, whisk patiently long after all the sugar has been added, until you can't feel any sugar granules when rubbing a drop of meringue between your fingers.

So making a perfect meringue it's not an easy or quick task. As much as I usually use a hand whisk to whip cream, I wouldn't volunteer to make meringue by hand.

perfect meringue

Piping meringue kisses

'Rustic meringues' are not really a thing unless you count the enormous clouds of sugar peeking through the French patisseries windows. When making meringue nests it is perfectly fine to use a spoon, pile a mound on the baking sheet and sculpt a dip in the middle with said spoon. But neat and pretty kisses must be piped.

The trick is to set the piping bag (or an ordinary food bag) in a tall glass while you load the mix in. Then cut of the corner of the ordinary bag or attach appropriate nozzle, and pipe the meringues onto parchment from close above.

piping meringues

It’s not awfully easy to handle meringue as it has the tendency of going its own way and clinging to everything but the inside of the piping bag. When making this lot I ended up having to deep clean the kitchen and wash my hair.

But they turned out so good that from the first batch only about two thirds ended up filled. The rest disappeared during testing. There must have been some hungry unicorns around.

baked meringue kisses

How to make white and dark ganache

That’s the easiest part: bring the double cream to the boil, in a saucepan or a microwave, and add chopped up chocolate. Leave it there for a minute, then whisk until amalgamated and perfectly smooth.

Ganache thickens as it stands so use it to fill the meringues when it’s not completely set, but no longer runny.

chocolate ganache

More meringue recipes

Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!

Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest meringue recipe, with burnt sugar.

Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios. The meringue base can be baked a day ahead.

mini meringues with chocolate ganache

More ganache filled dessert recipes

Authentic French almond macarons are very expensive, but you can make them at home. With dark chocolate ganache and lemon curd filling, they will be the most exquisite dessert you can possibly make.

The best chocolate cake with tart apricot jam filling and chocolate ganache layers. Rich and fudgy gateau, not very difficult to make. Your next birthday cake?

Andalusia, lemon and chocolate torte or entrement is the ultimate chocolate experience. A challenging, but possible to replicate at home Parisian confection from La Maison Du Chocolat.

meringue sandwiches with ganache

Meringue kisses with chocolate filling

Servings: makes about 2 dozen kissesTime: 1 hour 30 minutes


  • For the meringues:
  • 100g (3 eggs) egg whites
  • 200g (1 cup) caster sugar
  • pink food colouring (optional)
  • For the white chocolate filling:
  • 60g (2 oz.) white chocolate, chopped
  • 50g (3 tbsp) double cream
  • For the dark chocolate filling:
  • 60g (2 oz.) dark chocolate, chopped
  • 50g (3 tbsp) double cream


1. Preheat the oven to 180C/350F/gas 4. Pour the sugar into an ovenproof dish and place it in the oven to warm up while you’re beating the egg whites.

2. Using a handheld mixer with balloon beaters or a standing mixer with the balloon attachment, whisk the egg whites to stiff peaks at high speed – it should take about 5 minutes. Remove the sugar from the oven and turn it down to 100C/210F/gas ¼.

3. With the mixer running, start adding the sugar to the whites by a spoonful. Keep beating for a few more minutes after all the sugar has gone in order to dissolve it – it will make for a more stable meringue.

4. If using the food colouring, swirl a few drops or a tiny bit of the paste into all or some of the meringue mix with a spoon or a knife for a rippled look.

5. Prepare two flat baking trays, line them with parchment and stick the parchment to the trays with little blobs of the meringue mix.

6. You can just spoon the mix onto the trays but if you want to pipe shapely kisses you need to pack the mix into a piping bag. Pipe the mix from close above the tray to form kisses about 3cm (1in.) large, or any size you like.

7. Bake the meringues for 35 – 50 minutes, depending how hard you want them to be. After 40 minutes they should be just dry on the outside and a little chewy in the middle.

8. To make each ganache, bring the individual cream amount to the boil in a small pan or a bowl in the microwave. Pour in the chopped chocolate, let it stand for a minute and stir until smooth. Chill both ganaches for about 10-15 minutes, until they thicken.

9. To fill the kisses, spoon a small blob of chocolate onto one meringue, sandwich it with another and twist lightly to spread the filling evenly.

Originally published: Fri, 14 July, 2017

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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