Introduction

These Christmas Meringue Kisses are light, sweet, and perfect for holiday celebrations. With a crisp exterior and delicate melt-in-your-mouth texture, they’re easy to make and can be flavored or colored to match your festive decor.

The image shows two white plates filled with Christmas meringue cookies in three colors: white, red, and light green. The meringues are shaped like small swirled peaks with a smooth, shiny texture and tiny air bubbles on the surface. Some white meringues have red and green sprinkles, while one has a topping of small red, green, and white round sprinkles. The meringues are piled closely together, creating a colorful, festive look. The plates are placed on a white marbled surface, adding a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites, at room temperature
½ teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract or ¼ teaspoon peppermint extract
Red and green gel food coloring (optional)

Instructions

Step 1: Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper. Avoid foil as it can cause the meringues to stick.
Step 2: In a clean, grease-free stand mixer bowl fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute.
Step 3: Add the cream of tartar and continue beating until soft peaks form. The mixture should hold lines when the whisk moves through it.
Step 4: With the mixer running, add the granulated sugar one tablespoon at a time, allowing each addition to dissolve fully before adding the next. This ensures a smooth, glossy meringue.
Step 5: Increase the mixer speed to high and beat for 6–8 minutes until stiff, glossy peaks form. The meringue should hold a firm point and feel smooth when rubbed between your fingers. If it feels gritty, continue beating.
Step 6: Add the vanilla or peppermint extract and beat briefly to combine, mixing just enough to incorporate without over-whipping.
Step 7: If using food coloring, divide the meringue into bowls and gently fold in a small amount of gel color with a toothpick. For striped kisses, paint stripes of gel color inside the piping bag before filling it with white meringue.
Step 8: Fit a piping bag with a star tip and pipe 1 to 1.5 inch wide kisses onto the prepared baking sheets. Space them close together as they won’t spread during baking.
Step 9: Bake for 90 minutes without opening the oven door. The meringues should remain pale and dry to the touch.
Step 10: After baking, turn off the oven, crack the door slightly, and leave the meringues inside for 1 hour to cool gradually, preventing cracking and setting their texture.
Step 11: Once fully cool, gently lift the meringues off the parchment and store in an airtight container at room temperature for up to 2 weeks.

Tips & Variations

Use room temperature egg whites for better volume and stability when whipping.
Try different extracts like almond or lemon for varied flavors.
For a fun twist, drizzle melted chocolate over cooled meringues before serving.
Make striped meringues by painting gel food coloring inside the piping bag for festive color patterns.

Storage

Store meringue kisses in an airtight container at room temperature for up to 2 weeks. Keep them away from humidity to maintain their crisp texture. If they soften, you can re-crisp them by placing them in a low oven (200°F/93°C) for 5-10 minutes.

How to Serve

A white plate filled with small, light meringue cookies arranged in two layers; the bottom layer is mainly white with smooth, round ridges, topped by a second layer with various colors including bright red with a matte texture, soft green with pointed swirls, and white with red speckles dusted lightly on top. The meringues have a crisp, glossy surface with star-shaped peaks and fine ridges, sitting on a white marbled surface that adds a clean and festive look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

Granulated sugar is ideal because it dissolves well and creates a smooth meringue. Avoid coarse sugars like sanding sugar as they may not fully dissolve and can make the meringue gritty.

Why did my meringues turn out sticky?

Sticky meringues often result from too much moisture or underbaking. Make sure to bake at a low temperature for the full time and let them cool gradually in the oven to dry out completely.