Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 2 hours & 50 minutes
  • Portion size 50 servings



In cold large bowl, beat egg whites with cream of tartar using electric mixer on medium speed until soft peaks form. Add sugar, 2 tbsp at a time, beating until stiff glossy peaks form.

Preheat oven to 200°F. Line 2 baking sheets with parchment paper. Spoon egg white mixture into piping bag fitted with 1/2-inch round tip; on prepared baking sheets, pipe five 3/4-inch round kisses in a cluster, 3 on bottom row and 2 on top row, ensuring they are touching each other. Place 1 sheet on rack in top third of oven and other in bottom third. Bake until meringues are dry and firm, 1 hour 30 minutes. Leaving baking sheets in oven, turn off heat and let meringues rest for 1 hour. Place baking sheets on racks and let cool completely.

Meanwhile, in small microwaveable bowl, heat chocolate chips on high until they begin to melt, about 1 minute, stirring halfway through cooking time. Add oil, stirring until chocolate is completely melted. Place sprinkles on small plate. Dip bottoms of cooled meringues in melted chocolate, allowing excess to drip off; dip in sprinkles. Return meringues to baking sheets and refrigerate until chocolate has set, about 15 minutes.

Test Kitchen Tip: The secret to successful meringue is using really cold utensils. Place your bowl and whisk(s) in the freezer for 20 minutes before starting the recipe.

Nutritional facts PER MERINGUE about

  • Iron 0.2 mg
  • Fibre 0 g
  • Sodium 6 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 50
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g
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