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
Table of contents
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.
- 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
- 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
Step-By-Step Recipe Photos
I have noticed that people really enjoy meringue cookies or in this case, “kisses.”
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?
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.
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.
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.
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This recipe post was originally published on 4/17/2015 and updated and republished (with new photos by Sue Kvale) on 3/5/2021.
- 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.
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.