Description
This Christmas Meringue Kisses recipe delivers light, airy, and delightfully sweet little treats perfect for holiday celebrations. Made with simple ingredients like egg whites, sugar, and a hint of vanilla or peppermint, these meringues are carefully baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture. Optional festive red and green food coloring makes them colorful and joyful additions to any holiday dessert table or gift.
Ingredients
Scale
Meringue Base
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or ¼ teaspoon peppermint extract
- Red and green gel food coloring (optional)
Instructions
- Preheat the Oven: Set the oven to 200°F (93°C) and line two baking sheets with parchment paper, avoiding foil to prevent sticking.
- Whip the Egg Whites: In a clean, grease-free stand mixer bowl with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute.
- Add Cream of Tartar: Add cream of tartar and continue beating until soft peaks form; the mixture should hold lines when whisk is drawn through.
- Incorporate Sugar: With mixer running, add sugar one tablespoon at a time, allowing each addition to dissolve fully, ensuring a smooth, glossy meringue.
- Whip to Stiff Peaks: Increase speed to high and beat for 6–8 minutes until stiff, glossy peaks form that feel smooth when rubbed between fingers; continue beating if gritty.
- Flavor the Meringue: Add vanilla or peppermint extract and beat briefly just to combine, avoiding over-whipping.
- Color the Meringue: Divide into bowls if coloring; fold in small amounts of gel food coloring gently. For stripes, paint stripes inside piping bag before adding white meringue.
- Pipe the Meringue: Fit piping bag with a star tip and pipe 1 to 1.5 inch wide kisses onto prepared sheets, spacing close as they won’t spread.
- Bake the Meringues: Bake for 90 minutes without opening oven door; meringues remain pale and dry to touch.
- Cool in Oven: Turn off oven, crack door slightly, and leave meringues inside for 1 hour for gradual cooling to prevent cracking and set texture.
- Remove and Store: Once cool, gently lift off parchment and store in airtight container at room temperature for up to 2 weeks.
Notes
- Ensure all utensils and bowls are completely clean and grease-free to allow proper whipping; wipe with vinegar if needed and dry thoroughly.
- Use gel food coloring instead of liquid to maintain the meringue’s texture and prevent softening.
- Do not open the oven door during baking to avoid cracking.
- Gradual cooling inside the oven is key to crisp, crack-free meringues.
Nutrition
- Serving Size: 1 meringue kiss (approx. 5g)
- Calories: 15
- Sugar: 3.5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
