Meringue cookies turn a few simple ingredients into delicate little sweets with a crisp bite and a melt-in-your-mouth center. Piped into pretty kisses, they look beautiful on a dessert tray or tucked into a gift box. Keep them white for a simple finish, or add a swirl of color to match a celebration. Most of the work happens in the mixer—the oven takes care of the rest with a long, gentle bake.

Recipe

Meringue Cookies

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Piped into pretty kisses, they look beautiful on a dessert tray or tucked into a gift box. Keep them white for a simple finish, or add a swirl of color to match a celebration.

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Ingredients

3 large egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
Gel food coloring, optional

Instructions

Prepare the oven.
Preheat the oven to 200°F. Line baking sheets with parchment paper.
Whip the egg whites.
Place the egg whites in a clean, dry mixing bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat on medium speed until foamy, then continue until soft peaks form.
Gradually add the sugar.
With the mixer running, add the sugar slowly, about 1 tablespoon at a time, allowing each addition to mix in before adding more.
Add the vanilla and vinegar. Increase to medium-high speed and continue whipping until the meringue is thick and glossy with stiff peaks.
Rub a small amount between your fingers. It should feel smooth rather than gritty. If sugar grains remain, continue mixing and check again.
Add color if desired.
Gently mix in a small amount of gel food coloring until evenly blended. For a striped effect, brush thin lines of gel coloring inside the piping bag before adding the meringue.
Pipe the cookies.
Transfer the meringue to a piping bag fitted with your preferred tip, or a sturdy zip-top bag with one corner snipped off.
Pipe 1-inch kisses onto the lined baking sheets, leaving a little space between them.
Bake low and slow.
Bake for about 2 hours, until the cookies are dry and release easily from the parchment. Larger cookies may need additional drying time.
Turn off the oven, crack the door slightly, and leave the cookies inside for 1 hour.
Cool and store.
Allow the cookies to cool completely, then promptly transfer to an airtight container.

Connie’s notes

Keep out every trace of yolk. Fat can prevent the egg whites from whipping properly. Separate each egg into a small bowl before adding the white to your mixing bowl.
Use a grease-free bowl and whisk. Glass or stainless steel works well.
Add sugar slowly. Gradual additions help it dissolve while keeping the meringue stable.
Check the peaks with the whisk. Lift it from the bowl—the peak should stand upright without drooping. There’s no need to turn the bowl upside down.
Use gel coloring sparingly. It provides color without adding much liquid.
Pipe consistent sizes. Similar-sized cookies dry at the same rate.
Watch for browning. These cookies should dry gently and retain their color. An oven thermometer helps check that the temperature stays low.
Choose a dry day if possible. Humidity can make meringues sticky. Store them airtight as soon as they are completely cool.
Keep them away from moist desserts. Add them to cakes or cream-filled desserts shortly before serving so they retain their crunch.