Best Meringue Kiss Cookies Recipes

LEMON MERINGUE KISS COOKIES

Steps:

• Preheat oven to 200 degrees. Line two baking sheets with parchment paper or a baking mat.
• In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
• Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.
• Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
• Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.
• Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
• Store in an airtight container.

MERINGUE KISS COOKIES

Steps:

• Separate eggs, then let come to room temperature before beating. Preheat oven to 200 degrees. Line backing sheets with parchment paper. Beat egg whites, cream of tartar and salt on medium-high speed until whites reach soft peaks, 2-3 minutes. Slowly add sugar, 1 T. at a time, with mixer running, until it's all added. Add extract and food color to desired shade as egg whites near stiff peaks (after about 8 minutes of beating). Continue beating on high until they reach stiff, glossy peaks, about 10 minutes total. Transfer meringue to large piping bag fitted with medium straight piping tip. Pipe meringue over tops of candy kisses, allowing meringue to completely cover each one and touch the parchment. Bake cookies 1-1/2 hours. Turn off oven and allow cookies to rest in oven until completely cooled, about 3 hours.