Meringue Kisses made Perfect for a Dairy-Free, Gluten-Free Treat


Some people are surprised to learn that meringue is naturally dairy-free, gluten-free, and nut-free. In fact, the base recipe is made solely with egg whites and sugar. These meringue kisses are classic little meringue cookies that are made with just two extra ingredients: cream of tartar to stabilize and vanilla for flavor.

Dairy-free meringue cookies are actually quite easy to make – they just need time to bake low and slow. Once cool, they have that distinctive crisp, meltaway texture. They’re wonderful to savor as a little treat, or to share with friends and loved ones.

Meringue Kisses Recipe (Vanilla Option) - Naturally Dairy-Free, Gluten-Free, Nut-Free Recipe with 10 Perfection Tips and an Egg-Free and Vegan Option

Perfect Meringue Kisses are Easy with these 10 Recipe Tips

Use these simple suggestions to ensure spot-on results with our homemade dairy-free meringue kisses.

  1. Bring the eggs to room temperature before using.
  2. Use older eggs (but not bad eggs) for higher peaks.
  3. If using the water test to identify the older eggs, thoroughly dry the eggs before cracking.
  4. Use caster sugar or superfine sugar, if available. If not, regular white sugar will work.
  5. Gradually beat in the sugar, beating for about 10 seconds between each addition.
  6. Bake dairy-free meringue kisses on low humidity days.
  7. Avoid over-beating, which can cause stiff peaks to collapse and reach the point of no return.
  8. Using cream of tartar adds structure and helps to prevent over-beating issues.
  9. You can whisk meringue, but save your arm and use a mixer.
  10. Start with the mixer on low, and then gradually increase the speed as you go.

Meringue Kisses Recipe (Vanilla Option) - Naturally Dairy-Free, Gluten-Free, Nut-Free Recipe with 10 Perfection Tips and an Egg-Free and Vegan Option

How to Make Egg-Free, Vegan Meringue Kisses

I have made vegan meringue cookies! The recipe is actually quite similar. Just substitute 1/2 cup chickpea aquafaba for the egg whites. The egg-free meringue doesn’t whip up quite as stiff, but still makes a tasty little substitute with a nice airy and crisp bite. Below is a picture of the whipped aquafaba!

Aquafaba - Your Complete Guide to this Vegan Substitute with FAQs, Step by Step Pictures, and More

Special Diet Notes: Meringue Kisses with Vanilla Option

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

For egg-free and vegan meringue kisses, see my suggestions  in the post above.

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.
Recipe type: Dessert
Cuisine: Italian
Serves: about 4 dozen cookies
  • 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
  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.

For More Dairy-Free, Gluten-Free Recipes, Get Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: