The last couple of days, I have needed a little extra sweetness in my life. With that in mind, I decided that meringue kisses were the perfect solution. Of course, meringues on their own aren’t the best snack so I whipped up some citrus curd to go with. Eating a million meringues feels a heck of a lot better than eating a million cookies. I mean, they are mostly air, right? When I need that comforting sugar rush without the belly ache of a more substantial sweet, meringues fit the bill perfectly.

Meringue is incredibly easy to make. All it is is whipped egg whites with some sugar and something to stabilize it. Here, I use cream of tartar but lemon juice can also be used. You will just end up with a less crunchy result (similar to the topping on a lemon meringue pie). You can pipe it, scoop it, or drop it to make any shape you want. It’s a great way to use up egg whites that would otherwise go unused if you have a recipe that only calls for yolks. This recipe calls for 3 egg whites simply because my recipe for citrus curd uses three yolks but that can be scaled up or down depending on how many whites you need to use up.


  • Servings: 50 kisses or 8 nests
  • Print

For Nests or Kisses


  • 3 egg whites
  • dash cream of tartar
  • 1/2 to 2/3 cup sugar
  • optional 1 tsp vanilla extract
  • optional pinch citrus zest


  1. Preheat oven to 225* F
  2. Whisk egg whites until they are frothy; whisk in cream of tartar and vanilla extract; whisk until soft peaks form
  3. Gradually add sugar while whisking; continue whisking until stiff peaks form
  4. Put mixture into a piping or ziploc bag (if you are using a ziploc – fill it and then cut off one corner of the bag at an angle); pipe on to baking sheets covered with parchment paper (hint: glue the parchment paper down to the baking sheet with a drop of meringue on each corner)
  5. Bake for 1 ½ to 2 hours, until meringue is crisp on the outside; allow to cool in the oven; transfer to an airtight container to store

One thought on “Meringues

  1. Pingback: Citrus Curd | Recipes From Molly

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