The wonderful thing about this recipe is that it yields quite a few cookies, (depending on the size you pipe them), so be sure to share them with friends.

Estimated reading time: 10 minutes

Almond Meringue Kisses on a white plate in a white kitchen

Almond Meringue Kisses

almond meringue cookies in a rectangular dish

Almond Meringue Kisses

Hello Everyone, Almond Meringue Kisses, also called Almond Meringue Cookies are gluten-free, crisp, tasty, and popular in the Springtime.

The recipe photos in this post have been updated since this post was originally published back in 2015 and the rest of the post copy below is the same; enjoy the new photos!

I usually make meringue cookies after making tiramisu because I have leftover egg whites.

In my tiramisu recipe, I use six egg yolks, so of course, I am leftover with six egg whites, hence, that’s how this recipe developed.

I have made meringue cookies using smaller amounts of egg whites and I found that I was running out of delicious, delightful cookies too fast.

Ingredients

6 egg whites from large eggs
1/4 teaspoon of cream of tartar
3/4 cup organic caster sugar *see notes in the recipe card
1/4 teaspoon almond extract
1/4 cup of whole raw almonds

Kitchen Tools

measuring spoons and cups
2-cup wet measure
food processor
mixing bowl(s)
stand mixer, or handheld electric mixer
piping bag and tips, or plastic storage bag
offset spatula
baking spatula
rimed baking sheet(s)
silicone baking mat(s) or parchment paper

Almond Meringue Kisses on a white dish in a white kitchen

Step-By-Step Recipe Photos

I have noticed that people really enjoy meringue cookies or in this case, “kisses.”

Ingredients for Almond Meringue kisses, slightly whipped egg whites in a bowl - bubbly-looking and foamy — 2 – slightly whipped egg whites in a bowl – bubbly-looking and foamy

There is something nostalgic about them, people will say they had a relative that made them or they used to get them from someplace.

It is nice to have food that makes you stop and reminisce. How special is that?

whipped egg whites in a clear glass bowl — 4 – continue whipping the egg whites until you reach “soft peaks”

I make meringue cookies fairly often, so I do plan to share some more iterations of the meringue cookie – and there are endless ways to make them 🙂

Home Chef Tip: Make sure the sugar is completely dissolved by rubbing the mixture between your fingers, if it feels sandy then keep whipping.

whipped egg whites in a clear glass bowl with added almond extract — 9 – Add almond extract and combine

10 – The mixture is done and ready to pipe into cookies!

a parchment lined baking sheet — 11 – Using a pastry bag with star top, pipe the mixture into cookies onto a parchment-lined baking sheet

a parchment lined baking sheet with almond meringue kisses piped onto it — 12 – The cookies are piped onto the baking sheet

Recipe Notes Alternatives and thoughts

Swap out the almond extract with vanilla or your extract of choice.
You can skip the almonds for sprinkling over the meringue kisses or you can mix them in the meringue itself or you can sprinkle on some and leave the rest plain.
There is some technique involved in making a meringue, there is a good reference for making a successful meringue on MarthaStewart.com.

finely ground almond being spread on top — 13 – Dust the cookies with finely ground almonds on top

almond meringue kisses about to be baked — 14 – The cookies are covered in ground almonds and ready to bake

baked almond meringue kisses — 15 – The cookies are all baked

Recipe Attribution

The first meringue cookie recipe I tried was off the TheJoyofBaking.com.

Those are larger meringue cookies which are great but they get eaten up really fast because they are so good.

They also have a great video that takes you through step-by-step, so you get a visual of how to make them.

close up of a pile of almond meringue kisses

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a bite taken out of an almond meringue kiss

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almond meringue kisses on a white plate with almonds

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meringue cookies on a plate with almonds

This recipe post was originally published on 4/17/2015 and updated and republished (with new photos by Sue Kvale) on 3/5/2021.

Almond Meringue Kisses

Name: Almond Meringue Kisses
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 2
Cuisine: American
Ingredients: 6 egg whites from large eggs; 1/4 teaspoon of cream of tartar; 3/4 cup organic caster sugar *see notes; 1/4 teaspoon almond extract; 1/4 cup of whole raw almonds

Yield: 2 sheets full of small-size cookies

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

Almond Meringue Kisses: The wonderful thing about this recipe, is that it yields quite a few cookies, (depending on the size you pipe them), so be sure to share them with friends.

Ingredients

Instructions

Place racks in the center of your oven and preheat to 200°F. Line 2 baking sheets with parchment paper. Using a food processor grind the 1/4 cup of whole raw almonds until they are the desired ground for sprinkling, set aside. Using a stand mixer (or handheld electric mixer), make sure the bowl and whisk are clean of any grease (this is very important to ensure a successful meringue). At low to medium speed, whip egg whites until foamy. Add the 1/4 teaspoon cream of tartar and whip until you reach soft peaks. Slowly add the caster sugar. Whip mixture until you reach stiff peaks (Make sure the sugar is completely dissolved by rubbing the mixture between your fingers, if it feels sandy then keep whipping). Add the almond extract and combine.
Using a pastry bag with a 1/2 inch star tip (or just a gallon size zip lock freezer bag), fill the bag with the meringue, carefully, using a baking spatula (before piping the kisses, put a dot of meringue under the corner of the parchment to keep it from sliding, this acts as a "glue"). If using a freezer bag, cut a 1/2 wide opening in one of the corners after you are done filling it with the meringue. Pipe the meringue kisses onto the 2 baking sheets. You can make them whatever size you prefer. I suggest making them about 1-inch, give or take a little, so they are "bite-sized" and plentiful. Dust them with the ground almonds evenly.
Bake the meringue kisses for 1-1/2 to 1-3/4 hours. You might want to rotate the sheets 90 degrees to ensure even baking but do this after the first half of the baking is done so that they do not crack. I personally, never had to rotate them but everyone's oven is different. You will know they are done when they easily release from the parchment, they should also be pale in color and crispy. When they are done, after you have checked them, turn off the oven, leave the sheets in the oven and let them dry out overnight with the oven door open a crack. They will store in a dry, airtight container for several days. Do not store them in the refrigerator as these cookies are sensitive to moisture and will get sticky if exposed to moisture.

Notes

I make my own caster sugar by putting it in my food processor for about a minute.

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Nutrition Information:

Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 1g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Comments

Lauren @ Create Bake Make says

September 14, 2015 at 7:28 pm

These look so gorgeous! I’ve never tried meringue cookies before, the only meringue I ever make is when I’m baking a pavlova! Thanks for linking up with us for Fabulous Foodie Fridays 🙂

- Sara says
  
  September 15, 2015 at 1:24 pm
  
  You are so welcome, it’s such a pleasure linking up at Fabulous Foodie Fridays! Thank you for visiting 🙂
  
Kimberly says

October 21, 2018 at 9:15 pm

Are these diabetic friendly or is there a way to make them so? Also, can I freeze them?!? I’m trying to make things in my baking class that we can freeze for our Christmas party later on. (((Any other recipes you recommend? G-free, diabetic or otherwise?)))

- Sara says
  
  October 21, 2018 at 9:19 pm
  
  I’m not familiar with diabetic cooking; do you mean they would need to not have sugar? I do not freeze meringues however technically you can but they need to be put in airtight containers separated by parchment paper and be careful not to let moisture accumulate as hey defrost or they will be ruined – it would be tricky.

Almond Meringue Kisses

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