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.
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.
- Bring the eggs to room temperature before using.
- Use older eggs (but not bad eggs) for higher peaks.
- If using the water test to identify the older eggs, thoroughly dry the eggs before cracking.
- Use caster sugar or superfine sugar, if available. If not, regular white sugar will work.
- Gradually beat in the sugar, beating for about 10 seconds between each addition.
- Bake dairy-free meringue kisses on low humidity days.
- Avoid over-beating, which can cause stiff peaks to collapse and reach the point of no return.
- Using cream of tartar adds structure and helps to prevent over-beating issues.
- You can whisk meringue, but save your arm and use a mixer.
- Start with the mixer on low, and then gradually increase the speed as you go.
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!
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.
- 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
- Preheat your oven to 225°F and line a large baking sheet with parchment paper.
- In a bowl with an electric mixer, beat the egg whites, vanilla, and cream of tartar on low until soft peaks begin to form.
- 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.
- 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.
- 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.
- Using a metal spatula, transfer the meringues onto a wire rack and let cool completely.
- These dairy-free meringue kisses can be kept in an airtight container at room temperature for about 5 days.