Just Say Yum: Hibiscus and White Chocolate Meringue Kisses

A chocolate chip cookie is fine and dandy, but sometimes you want to deviate from the norm and bring something particularly enticing to a party. Cue the meringue cookie: a light and airy, melt-in-your-mouth nugget of sweetness that not only looks beautiful, but won’t cease to impress. The best part is that they’re super customizable and not hard to make at all.

Our meringue kisses fuse the flavors of hibiscus and white chocolate. Talk about a dreamy dessert!


What You Need:

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1 cup sugar
  • White chocolate chips
  • 1 Tbs. loose leaf hibiscus
  • Red food coloring (optional)

You’ll also need a piping bag (or just a sandwich bag) and star tip. Preheat your oven to 175 degrees Fahrenheit. This recipe will yield between 60 and 70 kisses.

Step One


Combine your four egg whites, sugar, and cream of tartar in a bowl, and whisk, whisk, whisk with an electric mixer. Keep whisking until all the sugar is dissolved and your eggs start creating stiff, glossy peaks. This will take anywhere from 10 to 15 minutes.


Step Two


Heat about 5 tablespoons of water in the microwave for 45 seconds, then add your loose hibiscus. The water will turn a very vibrant pink. Allow the water to cool by placing it in the freezer. You can do this step before you start whisking to save time.

Add two to three teaspoons of just the hibiscus water to the meringues. It will turn the meringue slightly pink, but if you want the meringues to be even pinker, add a drop or two of red food coloring.

Step Three


Place sets of three white chocolate chips on either a lined or greased baking sheet. Then fill your piping bag and the meringue and start piping. You can practice a few times before you start piping onto the sheet, if you like. Note that the meringues won’t really expand when they’re baking, so you don’t want to worry about spreading.

Step Four


Bake your meringues for 1 hour and 40 minutes, then turn the oven off and let them set at least two more hours, or overnight. You want them to be completely dry and light.




We added some sprinkles to ours just for kicks. Aren’t they (literally) the sweetest thing?

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  1. Susan 09/19/2015 at 6:42 pm #

    I can’t wait to make these! I have a question: Where can I get loose leaf hibiscus? I have never encountered it as a recipe ingredient. Thank you!

    • Wendy 09/26/2015 at 5:31 pm #

      Hello! You can find it in the bulk section at stores like Whole Foods or other natural-type stores. 🙂

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