Vanilla Bean Meringue Kisses: crisp, airy meringue kisses. Makes 48 cookies in about 2.5 hours.
Vanilla Bean Meringue Kisses
Baking
Cookies bars
Vanilla: Paste
Medium
Your note
Edit
Vanilla Bean Meringue Kisses: crisp, airy meringue kisses. Makes 48 cookies in about 2.5 hours.
Prep
25 min
Cook
95 min
Cooling
30 min
Total
2 hr 30 min
Yield
48 cookies
Diet
Gluten free
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
- 4.0 (132.0 g)large egg whites
- 1.0 cup (210.0 g)superfine sugar
- ¼ tsp (1.0 g)cream of tartar
- 1.0 pinch (1.0 g)fine salt
- ½ tsp (3.0 ml)vanilla bean paste
Make it at home
- Must-have Stainless Cookie Scoop Same-size portions that bake evenly, every time. View on Amazon › (opens in a new tab)
- Makes it easier Nordic Ware Half Sheet Pan The heavy aluminum pan bakeries use: even browning, no warping. View on Amazon › (opens in a new tab)
- Worth the upgrade KitchenAid Artisan 5-Qt Stand Mixer Does the beating and kneading for you, hands-free. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Baking tools for this recipe
Instructions
- Heat oven to 200°F (93°C), line two baking sheets and ensure bowl and beaters are perfectly grease-free.
- Whip egg whites, salt and cream of tartar until foamy. Add 210 g sugar gradually while beating.
- Continue to glossy, stiff peaks, then gently fold in the measured dry or concentrated flavor additions; avoid oily inclusions.
- Pipe 48 small kisses with 2 cm gaps on parchment.
- Dry in oven 85–105 minutes, then turn oven off and let meringues cool inside the closed oven for 1 hour.
- Store completely dry meringues airtight, away from humidity. These are baked/dried, never served as raw whipped egg white.
Tips
- Drying and room humidity strongly affect this recipe: pack airtight only when completely cool.
- Use clean tools; traces of fat reduce egg-white foam volume.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make vanilla bean meringue kisses?
Plan on 25 minutes of prep and 1 hour 35 minutes of cooking, plus 30 minutes to chill. The recipe makes 48 cookies.
How should I store vanilla bean meringue kisses?
Store airtight and dry at room temperature; avoid refrigeration humidity.
Can I make vanilla bean meringue kisses ahead?
Yes. Store airtight and dry at room temperature; avoid refrigeration humidity.
Can I use a different form of vanilla?
Yes. This recipe uses 0.5 tsp vanilla bean paste (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 48 servings this recipe makes.
19
Calories / serving
0.0g
Fat
4.4g
Carbs
0.3g
Protein
4.4g
Sugar
Whole recipe (48 servings): ~912 cal · 0g fat · 211g carbs · 14g protein · 211g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment