Edible Meringue Stamps
These stamped meringues require only three main ingredients and are perfect for gifting, party treats, or a colorful snack. The stamped sugar sheets press right into the meringue, leaving crisp, edible decorations on the bottom of each kiss.
Ingredients
- 4 egg whites
- 1 tsp cream of tartar
- 1 cup plain white sugar
- Sugar art sheets for edible stamping (use any pattern you like)
If you’re short one egg or want a smaller batch, you can halve the recipe and still get plenty of meringues. For a half batch use:
- 2 egg whites
- 1/2 tsp cream of tartar
- 1/2 cup plain white sugar
Other supplies
- Pastry piping bags
- Plain round frosting tip
- Electric mixer
Watch how they are made in a video demonstration.
Directions
- Preheat your oven to 176°F (about 80°C).
- Place the sugar art sheet face up on a cookie sheet—no parchment or additional liner is needed.
- Pipe “kiss-like” dollops of meringue directly over each design area on the sheet. Aim for consistent sizes so they dry evenly.
- Bake on the bottom rack for about 2 hours. Meringues are dried rather than baked at high heat, so low temperature and a long drying time are key to achieving crisp, airy kisses.
- Allow them to cool for a couple of minutes on the sheet before handling.
- Enjoy! These make lovely gifts when packaged in clear cellophane bags.
How pretty are these?
The stamped designs are entirely edible and hard to resist.
If you enjoy these, you might also like a Kool-Aid meringue variation for more flavor and color.
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