Meringue Kisses (Dairy-Free, Gluten-Free)
 
Prep time
Cook time
Total time
 
These little meringue cookies are a little less sweet than most recipes, but still a nice treat. You can increase the sugar up to ¾ cup, if preferred.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: about 4 dozen cookies
Ingredients
  • 3 large egg whites, room temperature
  • 1 teaspoon vanilla extract (optional; use clear extract to keep the meringues very white)
  • ¼ teaspoon cream of tartar
  • ½ cup caster / superfine sugar or white sugar
Instructions
  1. Preheat your oven to 225°F and line a large baking sheet with parchment paper.
  2. In a bowl with an electric mixer, beat the egg whites, vanilla, and cream of tartar on low until soft peaks begin to form.
  3. With the mixer running, very gradually add the sugar, about 1 tablespoon at a time. Continue to beat on medium until glossy stiff peaks form, about 5 minutes.
  4. Spoon the meringue into a piping bag fitted with a large star tip. Pipe kisses of meringue, about 1 inch apart, onto your prepared baking sheet.
  5. Bake the meringues in the middle of your oven for 1 hour. Turn the oven off and leave the meringues in the oven for 1 hour more.
  6. Using a metal spatula, transfer the meringues onto a wire rack and let cool completely.
  7. These dairy-free meringue kisses can be kept in an airtight container at room temperature for about 5 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/meringue-kisses-gluten-free-nut-free-soy-free