Recipes // Desserts // Meringue Kisses

Meringue Kisses


By Chefs Lilly and Audrey Andrews

Hands-On Time: 9 min.

Total Time: 2 hr. 9 min.

Serves 60 (serving size: 1 cookie)


  • 1 vanilla bean, split lengthwise (optional)
  • 5 egg whites
  • 1 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract


  1. Preheat oven and prepare baking sheets: Preheat oven to 200°. Line two baking sheets with parchment paper.
  2. Make batter: If using, gently split the vanilla bean with a knife and scrape out the seeds; set aside. In the bowl of a stand mixer or using a hand mixer, beat the egg whites on high speed until soft peaks form, about 1 to 1½ minutes. Turn the mixer down to low and slowly add the sugar. Next, add the salt, vanilla extract, and vanilla seeds. Turn the mixer back to high speed and beat until stiff peaks form.
  3. Pipe batter onto baking sheets and bake: Spoon the batter into a large freezer bag or pastry bag and cut a ½-inch corner off of bag. Pipe 60 meringue kisses onto the parchment-lined baking sheets. Bake for 2 hours, remove from the oven, and let cool. Carefully remove the meringues from the parchment paper and store in an airtight container.
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