Meringue Kisses

Name: Meringue Kisses Recipe - Light & Melt-in-Your-Mouth
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 4 Eggs (large); 1 cup Sugar (Granulated or Caster); 1/4 tsp Cream of Tartar; 1/4 tsp Salt; 2 tsp Vanilla (extract)

Meringue kisses are delicate, melt-in-your-mouth confections made from whipped egg whites and sugar. This classic recipe requires only five ingredients and delivers light, elegant desserts that are deceptively simple to make.

Total

3h 30m

Servings

4

Difficulty

Hard

Est. Cost

$13–$21

Recipe Source

View original recipe

From Themindfulmeringue · by themindfulmeringue

Ingredients

4 Eggs (large)
1 cup Sugar (Granulated or Caster)
1/4 tsp Cream of Tartar
1/4 tsp Salt
2 tsp Vanilla (extract)

5 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat the oven to 200F.
2
In the clean bowl of a stand mixer, add the egg whites (carefully separated from yolks to ensure no oily residue).
3
Add the cream or tartar and salt to the bowl. Begin mixing on low. Once frothy, gradually increase the speed to high and begin slowly adding in the sugar (1 tablespoon at a time)
4
After all of the sugar has been incorporated, add the vanilla.
5
Once a stiff peak consistency has been achieved, turn off mixture.
6
Transfer to a piping bag fitted with a large star attachment or with a piping tip of your choice.
7
Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
8
Pipe your meringues allowing at least an inch of space between each.
9
Bake the meringues on the centre rack of the oven, at 200F for 1 hour.
10
Turn off the oven and leave the meringues inside for an extra 1-2 hour with the door propped open to allow for continued drying.

Was this recipe helpful?

Tips & Notes

Pro tips

Use room-temperature egg whites and ensure the bowl and beaters are completely grease-free; even a trace of yolk or oil prevents proper whipping.
Beat egg whites to stiff peaks (when you lift the beater, peaks should stand straight up without drooping) before gradually adding sugar to ensure maximum volume.
Pipe or spoon meringue onto parchment paper immediately after folding in vanilla; meringue begins to deflate after mixing, so work quickly.
Bake low and slow at 200–250°F for 30–60 minutes until completely dry and crisp; high heat causes browning and cracks.

Substitutions

Vanilla extract → almond extract or peppermint extract (use same amount for different flavor)

Storage & make-ahead

Store baked meringue kisses in an airtight container with parchment between layers at room temperature for up to 2 weeks.

Equipment

stand mixer or hand mixer · piping bag with round or star tip (optional but recommended for uniform shape)

Common Questions

Why are my meringue kisses not staying crispy?

Humidity is the main culprit. Meringue is hygroscopic and absorbs moisture from the air. Bake on dry days, store in an airtight container with parchment between layers, and avoid humid environments.

Can I make meringue kisses ahead of time?

Yes. Store baked meringue kisses in an airtight container at room temperature for up to 2 weeks. They do not freeze well due to their delicate structure.

What does cream of tartar do in this recipe?

Cream of tartar stabilizes the egg white foam, helping it hold its shape and making it more resistant to deflating during baking.

Can I use liquid egg whites instead of fresh eggs?

Not recommended. Liquid egg whites often contain additives and don't whip to the same stiff peaks as fresh egg whites, which is essential for proper structure.

How do I know when meringue kisses are fully baked?

Meringues are done when they feel dry and crisp to the touch and lift easily from the baking sheet. They should be pale golden or white, never browned.