Meringue Kiss Cookies

Prep 15 mins
Cook 1 hr 30 mins
Total 1 hr 45 mins

I remember my very first Meringue like it was yesterday. I was 15 and was in the car with this guy that I was head over heels in love with (turns out he was gay, but that’s another story for another day). And he handed me a beautiful Meringue cookie. It was dark purple with streaks of white. He told me that he and his Mom had made them the night before (I know, how did I not know he was gay!?). So I saw him shoving the whole cookie in his mouth at once and I remember thinking, wow how klassy. So of course to be lady like, I bite through it with my front teeth. Fast forward to 2nd period when my girlfriend pulls me into the bathroom and shows me that my front teeth are completely purple. It looked like I was missing my two front teeth. Needless to say I have not had a Meringue cookie again…till today.

Today I tried a Meringue again for the second time. Mainly because they look so damned cute…but also because I hadn’t actually realized that Meringues were the cookies from that day. I hadn’t remembered the name and I had also partly blocked out that memory. But once I took a bite out of one of these, the memory came rushing back. And boy am I glad I only made them in pink, white, and yellow! πŸ™‚  This Meringue recipe was easy, but piping them all can be a pain. Just keep your hand/arm steady and you should be able to get those perfect little peaks!

Yield: 24 cookies

Meringue Kiss Cookies

Meringue kisses in a glass jar falling over with meringue cookies falling out.

Meringue Kiss Cookies are the best bite-sized dessert. These light, colorful meringue cookies are easy to mix together, and the perfect sweet treat to snack on any time of day!

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 4 eggs whites
  • 1 cup sugar
  • Pinch of tartar
  • 1 teaspoon of vanilla extract
  • Food coloring/dye of your choice

Instructions

  1. Line to bake sheets with parchment and heat oven to 175 degrees F
  2. Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
  3. Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
  4. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

Notes

Source:Β Baker’s Royale

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 31mgSodium: 12mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g

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Comments

79 Responses
  1. Eva

    Beautiful! Could you be so kind and let me know, what kind of piping tip are you using to achieve this shape, please? I keep trying, but not the same result:-(( Thank you in advance!

  2. Rameesha

    Hey! I tried this recipe but mine came out too sweet even though they looked great. Is there any way to make them taste less sugary?

  3. Alefiya Hassanally

    Hi Jessica. On which rack level should I keep the meringues at? I kept 1 batch on the middle rack at the lowest temperature and they have gotten brown.

    1. Adriana

      Test your oven temperature with an oven thermometer, it might need to be recalibrated or some adjustments with the temperature when cooking

  4. Tiffany B.

    This is such a simple yet sweet recipe . I have made it twice and each time it cames out perfect. I like lining my piping bag with the coloring to get the multi-color affect.

    Β Β 

    1. Jessica

      You can use either. I prefer to use Wilton Icing Colors (you can find them at walmart in the cake decorating section) because you only need a drop.

  5. Cynthia

    Hoooo I made them today. Look yummy in the oven. Β It’s my first time baking merenguies. They look awesome. Thanks Jessica.Β 

  6. Koosha

    Hello there! Thank you for this wonderful recipe. Can I however half the recipe for a smaller amount of meringue kisses?

    Thanks!

    Koosha

  7. pat

    I want to make these in blue for my first grandchild baby shower. How far in advance can I make them? Any tips to make them perfect?

  8. Jenna york

    I tried making these but my egg mixture would not stiffen! I was mixing the mixture for about 20 minutes! Do you have any tips?

  9. Sierra

    Did you use regular granulated sugar or caster sugar? If you used regular sugar, did the finished cookies feel grainy?
    They’re beautiful, by the way! πŸ™‚

  10. Mindy

    I was hoping that someone had issues because i can’t seem to get my egg whites to rise at all, second attempt and they will not stiffen up at all. Foam a little but not stiffen. It’s Christmas Eve and I wait to try to make them the day I need them…dumb. However, very frustrating that no one else seem to have a problem following the directions. I was hoping to learn from from someone else having the same problem.

    1. Jessica

      Hmmm. Were you using egg whites from a carton? I learned the hard way that those will not stiffen. You have to use egg whites from an actual fresh egg to be able to whip them into a meringue!

      1. Marianne

        The eggs need to be room temperature. I only use carton eggs and the meringue works every time. I also wipe the bowl and beaters with vinegar to make sure any oily film is gone.

    1. Jessica

      I used the extremely large closed star tip from BakeItPretty.com. I tried the smaller ones and they made tiny Meringues.

  11. Rhea

    Hi!I just recently made these(but with different recipe)and I would like to suggest making some cupcakes then using these meringues as toppers?Yours look so pretty πŸ˜€ when I made mine i didnt bother to pipe them…

    1. Jessica

      I would recommend sticking with cream of tartar…because I am not positive how the liquid vinegar would work out. It might work, but I would hate to tell you yes and it fail completely.

  12. Roberta

    I was curious if I can use gel food colors (americolor is what I have), or should I use oil based? Thanks πŸ™‚

  13. Catt_K

    Thanks for sharing! ur meringue kisses are so lovely n pretty πŸ˜€
    I tried making meringue mushroom last week and totally in love with
    meringue πŸ™‚
    Just wondering what size of piping tip do u use? I tried using star tip, but
    it came out as a dallop instead πŸ™

    1. Jessica

      I used a closed star tip (where the front is rounded). Just make sure your egg whites are super stiff and it should hold a shape! πŸ™‚

  14. Nurse Nicole

    I love topping a couple of them with some light vanilla ice cream and frozen strawberries. Its a wonderful light dessert for summertime!

  15. Heather

    Wow! Did not know these were so simple. Thank you! I will be able to make these for birthday parties and baby showers instead of trying to find them in the store. Awesome!

  16. Val

    I fell in love with meringues that looked just like these when I was much younger; my family used to buy them from a local grocery store. Well I moved across the country, and no longer had access to this type, and the ones I found were very different then I remembered. So are these the light, airy, and crunchy throughout ones, or are these crunchy on the outside with a stickier middle?

    1. Jessica

      As long as you heat them up to the correct temperature and let them cool completely before putting them in an airtight container, they will be crunchy throughout.

      If it is a super humid day and they do not cool completely before being stored…they will be stickier in the middle.

  17. Nicole W

    I made these for the first time tonight using this recipe for a baptism, and they turned out great. Even being a lot smaller, the time and temp worked, thank you so much! So cute!

  18. Julianne K

    I love meringues, but unfortunately I don’t have a mixer at home, so I have to make them by hand. Time consuming, yes, but definitely worth it! πŸ™‚ Yours look so beautiful!!

  19. Cindy

    You need to edit the instructions and include when to add the vanilla. I missed the step following the directions. Bummer!!!

    1. Jessica

      Oh no! I can’t believe no one ever pointed out the error before. πŸ™

      I have fixed it now…but I am so sorry you had flavorless meringues!

  20. Jessica

    These look great and I want to make them to add to a cookie/bar tray I am making for a baptism party. I’d like to make light blue and white (it’s a boy!). How much dye did you use to get the light pastel colors and when did you add it? Thanks!

    1. Jessica

      Jessica,

      Sorry to just be getting back to you, I was on vacation for the last week! You should add the food coloring once the stiff peaks have formed with the egg whites. And just add color a little by little until you get the color you want.

      Hope you enjoy them and sorry for getting back to you so late! πŸ˜€

  21. mis-cakes

    I have just discovered my love of meringues. Yours are so pretty. I actually made some from left over marshmallow frosting. Now I am just going to have to make them again so I can try and make them look pretty. πŸ™‚

    1. Jessica

      Thanks! πŸ™‚ I used the extremely large closed star tip from Bake It Pretty. I tried the smaller ones and they made tiny Meringues.

  22. Georgia @ The Comfort of Cooking

    Wow, Jessica these look incredible and they’re actually a lot more simple than I thought! Thanks for sharing this recipe. I’ll have to give these a try sometime soon!

  23. Rachel @ Baked by Rachel

    lol love the story. I *think* I made these in middle school but I’m not sure. They look too pretty to not make sometime. Thanks for the recipe!

  24. Joanne

    the thing that I love most about meringues is how you can have like five of them and still not do any real damage to your waistline. Plus they are so cute and sweet and delicious. That helps too.

  25. Amy @ The Nifty Foodie

    Aww…I made that mistake too once in college. Totally had a crush on a guy who could NEVER have a crush on me, if you know what I mean. πŸ™‚

    Those meringues are gorgeous, by the way! Great job!

    1. Jessica

      πŸ™‚ I am so glad I wasn’t the only one! In my defense he was still in the closet and had dated many popular pretty girls lol!

  26. Dionne @ Try Anything Once

    Beauuutiful! I love the pretty spring colors too! I better keep practicing with frosting I don’t have a steady hand. Too much coffee maybe, I’ll have to admire yours.

  27. Eat Good 4 Life

    Just made these a couple of weeks back although yours turned much better than mine. Perhaps next time I will consider adding some cream or tartar and dissolving the sugar prior to making the eggs stiff πŸ™‚

  28. Blog is the New Black

    Love this story, from the gay ex to the purple teeth! πŸ™‚ Your meringues look awesome. I’ve yet to perfect them. πŸ™

  29. Sunit

    Those look gorgeous! I’m really impressed ;D

    Also, welcome to WordPress πŸ˜› You might want to change the permalink settings (so that rather than showing a p=92348128 in the URL you get a nice name :), and use the “Dean’s Permalinks Migration” plugin so that all the old links still work.

  30. Min {Honest Vanilla}

    they look so perfect! for a first timer? unbelievable! love the colour combo too, all too sweet πŸ˜‰

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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