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Cherry Kisses: Low-Fat Meringues that Melt in Your Mouth

Cherry Kisses are fruit-filled meringues that melt in your mouth. They are made with egg whites and sugar beaten until stiff and then baked in a low oven. With no butter, margarine, oil, or egg yolks, the recipe’s only fat comes from walnuts. The cookies contain no flour and are gluten-free.

Cherry Kisses

Prep time: 20-30 minutes

Bake time: 20-30 minutes

Makes about 5-6 dozen cookies


4 egg whites

1 ¼ cups granulated sugar

1/3 cup chopped walnuts

1/3 cup chopped, pitted dates

1/3 cup chopped candied cherries


  1. Preheat oven to 300º F. Line baking sheets with parchment paper.

  2. Separate egg whites from egg yolks, placing egg whites in a large, dry bowl. Set yolks aside to use in another recipe. Let egg whites stand at room temperature for 30 minutes.

  3. Using an electric mixture on a high speed, beat egg whites until soft peaks form. You can set beaters in mixture, lift them out, and soft peaks will remain formed.

  4. Continue to beat egg whites on high as you gradually add granulated sugar, about 1-2 tablespoons at a time until stiff glossy peaks form and sugar is dissolved.

  5. Use a rubber spatula to gently fold in walnuts, dates, and cherries.

  6. Drop meringue by scent teaspoonfuls onto prepared baking sheets, about 1 inch apart.

  7. Place baking sheets in the oven. Bake for 20-30 minutes until meringues are firm to the touch.

  8. Remove baking sheets from the oven. Allow meringues to cool for 1-2 minutes on the baking sheets. They will slip easily off the parchment paper. Let cookies cool completely on wire racks. Store them in an airtight container.

A Special Tip from The Elf

Before preparing Cherry Kisses – or any other meringue – double check bowls, beaters, and spatula to make sure they are completely clean and dry. Both egg whites and sugar molecules attract water. Water inhibits proteins from breaking down as egg whites are beaten. That’s why plastic, wet, or greasy bowls and beaters often prevent egg whites from forming peaks. Wipe bowls and utensils with a wedge of lemon to remove any traces of grease and dry thoroughly with a paper towel before beginning to make meringue. Once egg whites form peaks, add granulated sugar very slowly, 1-2 tablespoons at a time, allowing each addition of sugar to dissolve before adding more.

Try These Valentine Cookie Recipes from The Elf

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Crispy Valentine Cookies: two kinds of chocolate, two kinds of cereal ...

Easy Valentine Sugar Cookies ...

Easy Valentine Cookie Wafers: fun, no-bake cookies to make with kids ...

No-Bake Peanut Butter Kiss Cookies: no oven needed!

Triple Chocolate Kisses: meringues made with 3 kinds of chocolate ...

Valentine Press Cookies: hearts made from a cookie press ...

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