Vanilla Meringue Cookies Recipe | meringue kisses

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a slight molasses flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste offers a richer flavor.

Start with all meringue ingredients in a mixing bowl except for the sugar.

Add 2 room-temperature egg whites, a big pinch of kosher salt, 1/8 teaspoon of cream of tartar, and 1 teaspoon of vanilla bean paste (or vanilla extract).

Mix on medium speed until egg whites start holding air and reach soft peaks.

Add sugar about 1/2 tablespoon at a time, waiting about 15 seconds between each addition while continuing to mix on medium speed.

Continue beating the meringue until stiff peaks form, which may take about 5 minutes. Increase speed to medium-high after all sugar is added.

If using food coloring, add gel food coloring after all sugar is added and continue beating until stiff peaks are achieved.

Check the peaks to ensure they are stiff and standing tall before piping.

Fill a pastry bag fitted with a French star tip with the meringue.

Pipe cookies onto a parchment-lined baking sheet, hovering about 1/4 to 1/2 inch above the sheet and releasing pressure to create the kiss shape.

Bake in a preheated oven at 200°F (93°C) for 75 minutes.

After 75 minutes, turn off the oven and leave the meringues inside with the door shut for another 75 minutes to crisp them up.

Store cooled meringues in an airtight container for up to two weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens