Vanilla Meringue Kisses
In short: Light, crisp vanilla meringue kisses piped from whipped egg whites and sugar, dried slowly in a low oven. Fat-free and gluten-free. It takes about 1 h 30 min in total and makes 10 servings.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Resting
- 1 h
- Total
- 1 h 30 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 65 kcal
Meringue kisses are light, crisp little clouds made from nothing more than whipped egg whites and sugar. They melt on the tongue, contain no fat, and are a smart way to use leftover egg whites. The method is simple but fussy: a spotless bowl, sugar added slowly, and a very low oven that dries the meringue instead of baking it. Pipe them small for a crisp bite, or larger for a chewy center.
Instructions
- Heat the oven to 110°C (225°F) and line two baking sheets with parchment paper. Wipe the mixing bowl and whisk with a little lemon juice or vinegar and dry them well. Any trace of grease stops the whites from whipping.
- Beat the egg whites, cream of tartar and salt on medium speed for 2 to 3 minutes, until soft peaks form.
- Add the sugar one tablespoon at a time, beating for 10 seconds after each. Then beat on high for 5 to 8 minutes, until the meringue is stiff and glossy and feels smooth when rubbed between two fingers.
- Beat in the vanilla for a few seconds. Spoon the meringue into a piping bag fitted with a large star or round tip.
- Pipe kisses about 3 cm (1 1/4 in) wide onto the sheets, 2 cm (3/4 in) apart, lifting the bag straight up to leave a small peak.
- Bake for 60 to 70 minutes, until the meringues are dry and lift cleanly off the paper. Turn off the oven and leave the door closed for 1 hour to dry them completely.
- Peel the kisses off the parchment and store them at once in an airtight container.
Tips
- Meringue absorbs moisture from the air, so avoid making it on a very humid day. If the kisses feel tacky after cooling, return them to a 100°C (210°F) oven for 15 minutes.
- Brush stripes of gel food coloring inside the piping bag before filling it, or sift 1 tablespoon of cocoa over the meringue and fold it in with a few strokes.
Questions and answers
Why are my meringues sticky or chewy?
They were underbaked or exposed to humidity. Bake until they are completely dry, let them cool in the oven and store them airtight right away.
Why do my meringues weep sugary beads?
The sugar was not fully dissolved. Add it slowly and keep beating until the meringue feels smooth, not gritty, between your fingers.
How long do meringue cookies keep?
In an airtight container at room temperature they stay crisp for up to 2 weeks. Do not refrigerate them, because the damp air softens them.
How long does it take to make Vanilla Meringue Kisses?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Vanilla Meringue Kisses?
About 65 kcal per serving, with 1 g of protein, 15 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 65 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 15 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 15 g |
| Sodium | 30 mg |
Estimated values, calculated from the ingredients.
