Meringue Kisses

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  • Ingredients
    4 EGG WHITES, room temperature
    1/2 tsp. cream of tartar
    1-3/4 cups powdered sugar, sifted
    2 cups ground almonds (8 oz.)
    Unblanched sliced almonds (OPTIONAL)

    Yields: 60 kisses

  • Nutritional Information

    Per Serving

    Calories: 33

    Total Fat: 2 g
    Saturated fat: 0 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 1 g

    Cholesterol: 0 mg
    Sodium: 4 mg
    Carbohydrates: 4 g
    Dietary Fiber: 0 g
    Protein: 1 g
    Vitamin A: 0 IU
    Vitamin D: 0 IU
    Folate: 1.7 mcg
    Calcium: 8.6 mg
    Iron: 1 mg
    Choline: 1.7 mg


  1. HEAT oven to 225°F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, until whites are glossy and stand in stiff peaks.

  2. FOLD IN ground almonds. Spoon into pastry bag fitted with large fluted or plain tip. PIPE meringue onto baking sheets lined with parchment paper or aluminum foil. Sprinkle with sliced almonds.

  3. BAKE in 225°F oven until firm, about 1 hour. Turn off oven. LET DRY in oven, with door closed, until cool and crisp, at least 1 hour.

Insider Info

Meringue kisses can be made with other nuts – try walnuts, pistachios or macadamias – or with no nuts at all.

A dry day is best. Meringue kisses made on humid days absorb moisture from the air, causing them to flatten out when baked and to lose their crispness.

1 cup granulated sugar can be substituted for the powdered sugar. Beat after each addition until sugar is dissolved before adding the next. Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.

Baking sheets can be lightly greased and floured, if desired.

No pastry bag? Drop meringue by tablespoonfuls onto baking sheets.

To store: Place meringue kisses in tightly sealed container, with waxed paper between layers.

To re-crisp: If stored kisses lose their crispness, bake in 200°F oven 15 to 20 minutes.

For more detailed meringue techniques and information, see Basic Hard Meringue.