Meringue Kisses

kisses #21

After posting yesterday’s blog we were overwhelmed by the number of people who loved the cookies and wanted to try making meringues, but felt the piping work looked too difficult to master.  Meringue can be piped into almost any intricate design you can think of.  Although the possibilities are endless nothing can compare to a meringue kiss. The drop shape design is the perfect introduction to meringue cookies using a simple large round tip (I use Wilton A1). They are simple and delicate, creating the perfect presentation for any gathering. Meringues not only look classy and sophisticated but the taste sets them apart from other deserts. The light and airy crunch of meringue melts in your mouth.  Sprinkle them with sugars or sandwich them together with a ganache filling. Any way you create them they are sure to impress!


1/2 cup egg whitesmeringue cookies

1/8 tsp cream of tartar

1 cup sugar

1 tsp salt

1 tsp vanilla

gel or paste food coloring – optional

sprinkles, sugars and luster dust – optional


  1. Wipe the inside of a stand mixer bowl with lemon juice and completely dry to ensure the inside of the bowl is free of any fat residue.
  2. Parchment line two cookie sheets and set aside.
  3. Beat the egg whites and cream of tartar on medium speed until foamy and soft peaks begin to form.
  4. Turn the mixer up to medium-high and begin to slowly add sugar.
  5. When the sugar is fully incorporated and dissolved add the salt, vanilla, and desired coloring.
  6. Continue to whip on medium-high until meringue is glossy and stiff peaks form.
  7. Fit a pastry bag with a large round tip and fill the pastry bag with meringue.
  8. Squeeze a small dollop on the cookie sheet and pull pastry bag to create the “kiss” shape.
  9. Decorate kisses with any desired sprinkles, sugars or luster dust.
  10. In an oven pre-heated to 175 bake for 2 hours.
  11. Turn the oven off and allow the cookies to cool inside the oven.

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