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Meringue Candy

Candy Recipe

Light and sweet, flavors including peppermint, these tender meringue candy treats will literally melt in your mouth. What greater pleasure than a mouth-watering dessert that isn't so laden with calories that you cringe when you climb on the scale the next day? Fluffy meringue is made of egg whites, which are fat free and almost calorie free!

Meringue Candy

Peppermint Meringue Candy

2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
2 peppermint candy canes, crushed


In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes.

Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy.

Bake at 225 degrees for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least one hour or until cool. Store in an airtight container.

Yield: 3 dozen
Serving Size: 1 merinuge
Calories: 21; Sodium: 12mg; Cholesterol: 0; Carbohydrates: 5g; Protein: trace; Fat: 0; Fiber: 0
Diabetic Exchange: 1/2 fruit


Angel Meringue Candy

These Angel Meringues make a light, luscious, melt-in-your-mouth low fat alternative for dessert.

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons honey

Recipe Directions

Beat egg whites until light and frothy. Add cream of tartar and continue beating until whites are stiff. Gradually add the honey and beat until glossy.

Pile meringue onto cooled pie, spreading until it touches the edges of crust. Bake in preheated hot oven (425-degrees) five to six minutes.


Almond Chocolate Meringue Kisses

Almond Chocolate Meringue Kisses with almond extract, which can add an extra special flavor-enhancement to decadent sweets and treats such as these melt-in-your mouth meringues. These are low calorie, low sodium and low fat!

1/2 cup sugar
3 egg whites, well beaten
1/4 teaspoon cream of tartar
1 teaspoon almond extract
30 Hershey Kisses with or without almonds

Beat egg whites at high speed with double beater, adding in the cream of tartar at the beginning. When they begin to stiffen, add in the sugar (or Splenda substitute) very slowly. When peaked, you're ready. If you don't have an insulated pan, then double up your baking sheets so the bottoms of the Kisses won't burn. Spritz your baking pan very lightly, wiping it with a towel to make sure the oil is thin and evenly spread.

Spoon a little egg white in 15 to 16 locations on the baking sheet. Set a Hershey Kiss onto each one. Next, spoon over each Hershey Kiss (or use a decorator's sqeeze) enough of the beaten white to form a cone. You should be able to get 15 per large cookie sheet. Once the Kiss is on the original dropping, cover with another half tablespoon of batter. Bake at 300 degrees for 20 minutes. They will turn a light golden brown.

Serving size: 1 candy
Calories: 60.9; Protein: 1.4g; Carbohydrates: 7g; Total Fat: 3.3g; Saturated fat: 1g; Cholesterol: 1.1mg; Sodium: 9.6mg


Grandma's Peppermint Candy Recipe

Grandmas Peppermint Candy Recipe