Meringue kisses are delicate, crisp puffs made by whipping egg whites with sugar into stiff peaks and baking until dry and crunchy. They require only four ingredients and no butter or leavening.
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Preheat the oven to 200°F. Line a baking sheet with parchment.
In a large bowl or the bowl of your stand mixer, combine the egg whites, cream of tartar, and a dash of salt. Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
Pipe meringues onto the sheet, using a pastry bag and star tip; or drop meringues by large teaspoonfuls onto the sheet.
Bake the meringues for 1 1/2 hours. Turn the oven off with the meringues still inside and the door shut; leave them there until they're completely cool, about 3 hours or more.
Store the meringues in an airtight container at room temperature for up to two weeks.
Store cooled meringues in an airtight container with parchment between layers for up to 2 weeks; they do not require refrigeration or reheating.
stand mixer or hand mixer (highly recommended for stability and speed)
Chewy meringues are usually underbaked or exposed to humidity after cooling. Bake at a low temperature (typically 200–250°F) for 30–45 minutes until completely dry inside, then cool fully in the oven to prevent moisture absorption.
Humidity makes it difficult for meringues to crisp up properly. Choose a dry day if possible, or use an oven with good air circulation and bake longer at a slightly higher temperature.
Room-temperature egg whites whip faster and more stably. Remove eggs from the fridge 20–30 minutes before separating, or place the bowl of separated whites in warm water for a few minutes.
Yes, the ratios scale linearly. Double or triple all ingredients, but avoid beating more than 6–8 egg whites at once; split into batches for best results.
Cream of tartar stabilizes the egg white foam and helps meringues hold their shape while baking. It also improves texture and prevents graininess.
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