Meringue Kisses
Makes about 200 miniature meringues*
  • 3 large egg whites (90 grams), room temperature
  • ¼ teaspoon (1.25 grams) cream of tartar
  • ¼ teaspoon (1 gram) vanilla extract
  • ¾ cup (150 grams) granulated sugar
  1. Preheat oven to 225°F (107°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and vanilla at high speed until foamy, about 1 minute. Add sugar in a slow, steady stream, beating until glossy, soft peaks form, about 3 minutes.
  3. Spoon meringue into a large pastry bag fitted with an open star tip (Wilton #21 or #32). Pipe small stars (about ¾ inch) onto prepared pans. If torching kisses to brown, lightly press down any pointed tips to prevent burning. (See Note.)
  4. Bake until firm and lightly browned, about 2 hours. Let cool completely. Store in airtight containers at room temperature.
If desired, the tops of the baked and cooled kisses can be browned with a kitchen torch. Just be sure to transfer them to an unlined baking sheet before torching.

* We piped very small stars to top our thumbprints. You’ll have more meringues than you’ll need for the Lemon Meringue Thumbprints. If desired, pipe or spoon larger (about 1½-inch) mounds to make meringue cookies. The bake time will remain the same.
Recipe by Bake from Scratch at