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Meringue Kisses

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  • 2, room temperature Egg Whites
  • 1/8 Teaspoon Salt
  • 1 Teaspoon (or one bean) Vanilla Extract
  • 1/8 Teaspoon Cream of Tartar
  • 3/4 Cup Sugar
  • 1 Package (10 Ounces) Mini Chocolate Chips

Meringue Kisses

A super easy meringue chock full of chocolate chips.

40 minutes

Serves: 20-24


A great introduction into making meringues that's easy, fun and most importantly - delicious!

Meringue Kisses Ingredients

These meringue kisses cookies were a staple of our Christmas cookie platter every year when I was growing up. They were my brother’s favorite. The base is a simple meringue with chocolate chips mixed in and then baked into a very chocolatey, crunchy-yet-chewy cookie. It’s a great compliment on any cookie tray as its texture and lightness always stand out.

Kisses are also a great “technical challenge” for young bakers or anyone trying to get the hang of meringues. The base meringue for these cookies is very simple, the key is to start with room temperature eggs, separate the egg yolks and egg whites very cleanly and then mix in a VERY clean bowl. If you do all three things, you should have no problem. Any amount of fat or oil in the bowl or on the beaters – even from your fingers – will prevent the meringue from rising as it should. So, just make sure everything is very clean and dry before starting.

Once you get the hang of these, you can really play around with the flavors and mix-ins. For example, I’ve replaced the vanilla with a small amount of mint extract and bit of green food coloring to make mint chocolate kisses. I’ve also omitted the chocolate all together and for flavoring I did half vanilla and half orange extract so that the flavor was closer to a dreamsicle. In this case, without the chocolate chips the meringue was able to be piped through a pastry bag which I lined with stripes of orange food coloring and piped really decorative, orange striped kisses.

I hope you give these meringue kisses a try. Is a delicious way to text your technical skills and learn a little about making meringues. Then, let me know any fun ways you’ve made the recipe your own! If you give it a try, share your thoughts in the comments or share a photo with me on Instagram (@bdhbakes).

Meringue Kisses Recipe Card


  • Preheat Oven to 300º 
  • Prep Baking Tray 

    Prepare a large cooking try by lining it with a silicone baking mat or lined with wax paper.

  • Separate Egg Whites 

    Separate the yolks of two eggs and place the remaining egg whites in a very clean, large mixing bowl. It is VERY important to make sure the yolks remain intact and absolutely no yolk can be seen in the whites.

    Meringue Kisses Separate Egg Whites
  • Add Salt, Cream of Tartar and Vanilla 

    Next, add your salt, cream of tartar and vanilla to the egg whites.

    Meringue Kisses Add Salt and Cream of Tartar
    Meringue Kisses Add Vanilla
  • Measure Sugar and Set Aside 

    Measure the 3/4 Cup of sugar and place in a bowl with a spoon. Place it near your mixer or mixing bowl so it's nearby and ready.

    Meringue Kisses Sugar Bowl
  • Mix the Egg Whites Until Frothy. 

    Using a stand mixer or a handheld mixer, start mixing the egg white mixture. Begin with the mixer on low and allow the egg whites to start to get frothy. Once you start see large bubbles, gradually increase the speed of the mixer to high. Allow the mixture to run on high for 2-3 minutes or until the egg whites begin expanding and becoming opaque white.

    Meringue Kisses Mix Egg White Mixture
    Meringue Kisses Getting Frothy
  • Gradually Add Sugar 

    With the mixer still going slowly add sugar, a spoonful at a time, to the egg white mixture. Continue until all the sugar is added. Keep the mixer going on high until you reach stiff peaks. The time it takes to get stiff peaks can vary greatly, but it will likely take at least an additional five minutes or so. You want to make sure the egg white mixture (now a meringue) is glossy and when you pull out the beater, a peak forms on the meringue and holds it shape as the beater moves.

    Meringue Kisses Stiff Peaks
  • Fold In Chocolate Chips 

    Once you've got stiff peaks with you meringue, add the package of mini chocolate chips. Gently dump the package of chips into the bowl on top of the meringue and slowly and gradually fold the chips in using a large rubber spatula. To do this, scrape around the sides of the bowl with the spatula and then cut through the center. Go slowly and gently so that you don't deflate the egg whites that we've whipped so much air into.

    Meringue Kisses Add Chocolate Chips
    Meringue Kisses Fold In
  • Spoon Kisses onto Baking Sheet 

    Once the chocolate chips are evenly distributed into the meringue, they are ready for baking. Using to two spoons to scoop and mold, drop individual meringues on the prepared cookie sheet. There should be enough meringue to make about 20 - 24 cookies.

    Meringue Kisses Spoon Onto Baking Sheet
  • Bake for 20 Minutes 

    Place the full cookie sheet into the preheated oven for about 20 minutes. The kisses will crack - that's normal and part of their charm. When they are finished pull them from the oven and allow to cool on the baking sheet for 10 minutes. Then, remove to a cooling rack to cool completely. Store them in an air tight container for up to a week.



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