The very first time I made Meringue Kisses, I wasn’t planning to bake anything fancy. I just had two lonely egg whites sitting in the fridge, staring at me like they deserved a better ending than being forgotten. So I grabbed my mixer—half out of guilt—and started whisking. And then something magical happened: that moment when the whites suddenly go from glassy and loose to soft snowy clouds. Honestly, it gets me every time.

As the sugar streamed in, the mixture transformed into this glossy, silky meringue that looked almost too perfect to touch. I remember dipping my finger in (yes, I know, raw eggs, but let me have this moment!) and realizing just how sweet and delicate it already tasted. The whole kitchen smelled faintly of vanilla and warm sugar, and I just knew these little kisses were going to be something special.

Piping them out was unexpectedly therapeutic—tiny swirls lined up like a little army of sweetness. And watching them bake low and slow felt a bit like watching a sunrise… gentle, patient, quiet. When I opened the oven, they were crisp, weightless, and almost impossibly pretty.

Now, whenever I need a quick, elegant treat—something that feels “extra” without requiring effort—these crispy mini meringue cookies are the first thing I think of. They’re sweet, charming, and honestly? A little bit addictive.

Recipe Resume (Why You’ll Love It)

1. Only three basic ingredients.
2. Naturally gluten-free.
3. Perfect for gifting or party platters.
4. Pipable into any shape or color.
5. Light, crisp, and melts in your mouth.
6. Easy to make ahead.
7. Budget-friendly treat for crowds.
8. Beautiful on dessert boards.

Why This Meringue Kisses Recipe Is The Only One You’ll Ever Need

This recipe became a family staple after I brought a small jar of them to my sister’s housewarming. Everyone kept snacking on them like they were popcorn—one after another, without even realizing it. By the end of the night, the jar was empty and I had three people texting me for the recipe.
Cuisine: Classic European-inspired baking.

What You Really Need to Make This Amazing Meringue Kisses Recipe (Simplified)

• 2 egg whites
• ½ cup superfine sugar
• ½ tsp vanilla
• A pinch of salt
• Optional: gel food coloring, sprinkles, freeze-dried fruit powder

How to Master the Perfect Meringue Kisses (My Secret Method)

Start by whisking the egg whites until they look like frothy sea foam. Then keep going until soft peaks form—this part always feels like a tiny workout, but you’ll see the texture transform. Slowly add the sugar, a spoonful at a time, letting it melt into the whites. The mixture should turn glossy and hold sharp, proud peaks.

Add the vanilla, give it one last whip, then scoop it into a piping bag. Pipe small swirls onto a lined baking tray. Bake them low and slow until they feel dry on the outside and lift easily off the paper. Let them cool completely—they crisp up beautifully as they rest.

Chef’s Notes and Tips For A Flawless Meringue Kisses

Make sure your mixing bowl is squeaky clean; any trace of grease prevents the whites from whipping. If your sugar isn’t dissolving, rub a little meringue between your fingers—if it feels gritty, keep whisking. Patience is the key to achieving that perfect, glossy structure needed for an easy meringue kisses recipe.

Humidity is the enemy of meringue. On a damp day, they soften faster, so store them in an airtight container as soon as they cool. They’ll stay crisp for days.

Get Creative! Easy Substitutions and Fun Variations

Swap vanilla for almond, rose, or citrus extracts. Add cocoa powder for chocolate swirls, paint the inside of your piping bag with food coloring for candy-stripe kisses, or sprinkle freeze-dried raspberry dust for a fruity finish.

Lighten It Up! Simple Swaps for a Healthier Meringue Kisses Recipe

You can reduce sugar slightly (they’ll be less glossy but still crisp). Use natural flavorings, skip the coloring, or pair them with fresh fruit for a lighter dessert platter. They’re already fat-free and gluten-free, making them naturally WW-friendly.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Why did my meringue kisses turn soft or sticky?

Soft meringues almost always come from humidity or under-baking. These crispy mini meringue cookies need very low heat and a long drying period. If the oven is too hot, they brown before drying; if it’s too cool, they stay sticky. After baking, turn off the oven and let the kisses sit inside as the heat fades—this extended drying time produces that perfect crisp texture.

If they soften later, don’t panic; you can revive them. Place them back in a low oven for 10–15 minutes. This re-dries the sugar and brings them back to their crunchy selves.

2. How long do homemade meringue kisses last?

Stored in an airtight container, they last up to two weeks. Keep them away from moisture, steam, or warm kitchens. If you live somewhere very humid, add a food-safe silica gel packet to the jar. This is especially useful if you’re making them for gifting or special events.

3. Can I make meringue kisses without cream of tartar?

Yes! This easy meringue kisses recipe uses salt instead, but you can also add a squeeze of lemon juice or a few drops of vinegar. These acids stabilize the egg whites and help them whip into stiff peaks, but they aren’t mandatory.

4. Why are my meringue kisses grainy?

Graininess means the sugar didn’t dissolve fully. Superfine sugar works best because it melts quickly into the whites. Always add sugar gradually, and keep whisking until the mixture becomes silky and smooth.

5. Can I color meringue kisses?

Absolutely—use gel food coloring to avoid upsetting the texture. Liquid dyes can water down the mixture. For swirled colors, paint stripes of gel inside the piping bag before filling it with meringue.

6. Can I freeze meringue kisses?

Yes, but with caution. They freeze well as long as they stay completely dry. Thaw them inside the container to prevent condensation from forming on the surface. Freezing is great if you’re prepping for parties.

7. Why did my meringue collapse in the oven?

This happens when the mixture was under-whipped, over-whipped, or baked too hot. The structure collapses as the trapped air expands and bursts. Whisk just until stiff peaks form—no more, no less.

8. Can I make meringue kisses with leftover aquafaba?

Yes! Aquafaba (the liquid from canned chickpeas) whips just like egg whites and makes completely vegan meringue kisses. The method is nearly identical, though aquafaba sometimes needs a longer whipping time.

Meringue Kisses

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 egg whites

• ½ cup superfine sugar

• ½ tsp vanilla

• A pinch of salt

• Optional: gel food coloring, sprinkles, freeze-dried fruit powder

Directions

• Start by whisking the egg whites until they look like frothy sea foam. Then keep going until soft peaks form—this part always feels like a tiny workout, but you’ll see the texture transform. Slowly add the sugar, a spoonful at a time, letting it melt into the whites. The mixture should turn glossy and hold sharp, proud peaks.
• Add the vanilla, give it one last whip, then scoop it into a piping bag. Pipe small swirls onto a lined baking tray. Bake them low and slow until they feel dry on the outside and lift easily off the paper. Let them cool completely—they crisp up beautifully as they rest.