Light, airy meringue cookies made with egg whites and sugar, baked low and slow until crisp and glossy. Perfect sweet treats that melt in your mouth.

european

french

Nutrition

Provides simple carbohydrates from sugar with minimal protein from egg whites and virtually no fat or fiber.

Calories	13 kcal
Energy	56 kJ
Protein	0 g
Total Fat	0 g
Saturated Fat	0 g
Trans Fat	0 g
Polyunsaturated Fat	0 g
Monounsaturated Fat	0 g
Cholesterol	0 mg
Carbohydrate	3 g
Sugars	3 g
Dietary Fibre	0 g
Sodium	4 mg

*per serving

VegetarianKetoPaleoHalalKosherGluten FreeDairy FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeLow SodiumLow FatLow FODMAP

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingvegetariancookiesoven and roasting

Meringue Kisses

King Arthur Baking (Sue Gray)

36

Name: Meringue Kisses — Tasty Bites
Prep time: 15 min
Cook time: 270 min
Total time: 285 min
Yield: 36 servings
Ingredients: 2 large Egg Whites (at room temperature); 0.25 teaspoon Cream Of Tartar; dash Table Salt; 0.5 cup Granulated Sugar (plus 1 tablespoon, 113g)

servings

0

per serve

0

minutes

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Ingredients

2 large Egg Whites at room temperature

0.25 teaspoon Cream Of Tartar

dash Table Salt

0.5 cup Granulated Sugar plus 1 tablespoon, 113g

Equipment

Baking Sheet

Teaspoon

Stand Mixer

Parchment paper

Star tip

Large bowl

Oven

Pastry bag

Instructions

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.