Meringue Kisses


Special Diet Notes: Meringue Kisses

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

Meringue Kisses
Prep time
Cook time
Total time
This easy recipe is from Chris Arpante of Just Baking: “The key is not to make meringue kisses on a humid day. They become chewy instead of crunchy.”
  • 3 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • 1 teaspoon vanilla (I used clear imitation to keep the white color from turning yellowish)
  1. Preheat oven to 225°F and line a large baking sheet with parchment paper.
  2. In a bowl with an electric mixer beat whites and cream of tartar until soft peaks.
  3. While the mixer is going, gradually add sugar and beat until meringue becomes stiff, glossy peaks.
  4. Spoon into a piping bag fitted with a large star tip.
  5. Pipe kisses of meringue, 1 inch apart, onto baking sheet.
  6. Bake in middle of oven for 1 hour.
  7. Turn oven off and leave meringues in oven 1 hour more.
  8. Using a metal spatula, transfer meringues onto a wire rack and cool completely.
  9. Meringue kisses can be kept in an airtight container at room temperature for about 5 days.
Egg Note: Not to confuse eggs with dairy, this site is milk-free. If you are seeking egg-free recipes, then look for the words “vegan” or “egg-free” in the title of the recipe. For more dairy-free AND egg-free recipes, see Go Dairy Free, which caters to additional food concerns with ease.

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.

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