Baking & Pastry > Meringues > Meringue Desserts > Meringue Cookies Recipe

Classic French Meringue Kiss Cookies

Delicate and airy, these French meringue kiss cookies are a delightful treat. This recipe provides a step-by-step guide to creating perfect meringues with a crisp exterior and a light, melt-in-your-mouth interior. They are perfect for snacking, gifting, or decorating desserts.

Prep Time
15 minutes
Cook Time
60-90 minutes
Servings
Approximately 36 cookies
Ingredients
  • 3 large Egg whites
  • 3/4 cup Granulated sugar
  • 1/8 teaspoon Pinch of salt
  • 1/2 teaspoon Vanilla extract

Preparing the Egg Whites

Begin by ensuring your mixing bowl and whisk are completely clean and free of any grease. Grease will prevent the egg whites from whipping properly. Separate the egg whites into the clean bowl, ensuring no yolk gets mixed in.

Whipping the Meringue

Add a pinch of salt to the egg whites. Start whipping the egg whites on medium speed until they become foamy. Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip. Increase the speed to high and whip until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.

Adding Flavor

Gently fold in the vanilla extract into the meringue. Be careful not to overmix, as this can deflate the meringue.

Piping the Cookies

Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper. Transfer the meringue to a piping bag fitted with a star tip. Pipe small kisses or desired shapes onto the prepared baking sheet, leaving a little space between each cookie.

Baking the Meringues

Bake the meringues for 60-90 minutes, or until they are dry and crisp. The baking time may vary depending on your oven. To test for doneness, gently try to lift a meringue from the parchment paper; it should come off easily. If they are still sticky, continue baking for a few more minutes. Once baked, turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This will prevent them from cracking.

Storing the Meringues

Store the cooled meringues in an airtight container at room temperature. They will keep for several days.

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FAQ

  • Why are my meringues cracking?

    Meringues crack if the oven temperature is too high or if they cool too quickly. Ensure your oven is at the correct temperature and allow the meringues to cool completely in the oven after baking.
  • My meringues are sticky. What did I do wrong?

    Sticky meringues are usually a sign that they haven't been baked long enough. Continue baking them for a few more minutes until they are dry and crisp.
  • Can I use powdered sugar instead of granulated sugar?

    It's best to use granulated sugar, as it dissolves better and creates a smoother meringue. Powdered sugar can sometimes result in a grainy texture.