Cook The Book: Meringue Kisses Recipe – a delicious recipe with sugar, cornstarch, salt, egg whites, vanilla, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 225u00b0F. Line 2 large baking sheets with parchment paper. Combine the sugar, cornstarch, and salt in a small bowl.
2
Whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and whip the whites to soft, billowy mounds, about 1 minute. Gradually whip in the sugar mixture, about 1 minute. Continue to whip the whites until they are glossy and form stiff peaks, 1 to 3 minutes.
3
Use a spoon or a pastry bag fitted with a plain tip to make 1 1/4-inch wide meringue kisses on the prepared baking sheets, spaced about 1 inch apart.
4
Bake the meringues for 1 hour, switching and rotating the baking sheets halfway through baking. Turn off the oven and allow the meringues to cool in the oven, about 1 hour (or 2 hours in humid or rainy weather). Remove the cookies from the oven and let cool to room temperature before serving, about 10 minutes.
301
kcal
Calories
10
g
Fat
41
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup (5 1/4 ounces) sugar, 2 teaspoons cornstarch, 1/8 teaspoon salt, 4 large egg whites, and more.
Yes, Cook The Book: Meringue Kisses Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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