Cuban Merenguitos (Meringue Cookies/Kisses)
Nothing beats a 4-ingredient cookie, am I right!?
Well, these “cookies” are actually little mounds of meringue that we, Cubans, affectionately call merenguitos (pronounced meh-rehng-gih-tohs) or merengue cookies. We also love our torticas de moron but that’s a story for another day. ;)
Merenguitos are made by whipping egg whites with sugar, cream of tartar, and salt until stiff peaks form, and then baking the little “kisses” until crisp perfection. Does it take a long time to bake? Yep. Are they worth it? Absolutely!
Let me show you how to make them!
Recommended For This Recipe
Baking Sheets
Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!
How To Make Merenguitos
These Cuban meringue cookies remind me so much of my childhood. Every time, I’d go grocery shopping with my mom, I’d place a bag of merenguitos in the shopping cart. I enjoy them now with Cuban coffee.
🥚 Trick For Separating Egg Whites From Egg Yolks: The trick to separating egg whites from egg yolks easily is by doing it with cold eggs. Once you separate the two, place the egg whites in a small glass bowl and let them come to room temperature before starting this recipe.
Scroll for the full recipe below!
Don’t throw away the 4 egg yolks! Use them to make my classic tiramisu, my key lime pie with a Maria cookie crust, or to start Crema de Vie (Cuban eggnog).
Cuban Merenguitos (Meringue Cookies/Kisses)
Ingredients
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1 cup granulated sugar
- Pastry bag with large star tip 1M or #32
Instructions
- Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper. Set aside.
- In a stand mixer with the whisk attachment or in a bowl using an electric mixer, whisk the egg whites, cream of tartar, and salt, at low speed, for about 1-2 minutes until frothy. Slowly begin adding sugar, while whisking, until stiff peaks form, about 5-6 minutes total. You know you have stiff peaks when you flip over the bowl and the meringue stays in the bowl.
- Transfer the meringue to a piping bag with a large star tip. Pipe 1 ½-inch in diameter meringue kisses onto the parchment paper-lined baking sheet.
- Place in the oven and bake for 1 hour. After 1 hour, turn the oven off but leave them in there for 30 minutes with the oven off so they can firm up. DON’T OPEN THE OVEN DOOR.
- Remove from the oven. The meringue kisses should be dry, firm, crispy but not brown or sticky. Allow to cool completely before serving. Enjoy!
These are great and addictive! I made them exactly by the recipe the first time and they were perfect. The second time I cut sugar in half simply because I’m trying to cut back on sugar and they were just as good, couldn’t tell the difference. Thank you! I will be making these over and over again.
So happy to hear, Connie! Thank you for your comment!
Made them for my Mom’s 85th birthday party and they were perfect . The “young” ladies loved it. Thank you
Felicidades Mom! So happy everyone enjoyed the recipe, Delia! Thank you!
I will try the recipe but everytime I have done meringues they come out chewy because of humidity. Is there something I can do about this?
Hi Matilde! Try baking them low and slow, then leave them in the oven as it cools without opening the door. Once crisp, store them right away in an airtight container. That should help!
I used a monk fruit and erithritol mix that has same texture as granulated sugar and added a quarter of powdered sugar to stabilize. I’m not diabetic just wanted to reduce calories. Came out just perfect. I’ll use only a sugar substitute next time and let you know how it turns out.
So happy you loved it, Maria!
So if you’re in high altitude cook them longer or at 210 for the temp. Also add a splash of vanilla to the mix. I made flan and just used the egg whites for this so nothing went to waste
Love that tip, Tashia! Thank you for sharing!
I followed recipe. Question: I have not had these in a long long time. They came out soft and chew . I thought they were supposed to be crunchy.
They are still goo though not sure if the texture is correct.
Can these be made with a sugar substitute for us Diabetics?
Not sure, I’ve never tried before so I can’t really say!
Jaime, I have a question that may seem silly but I am going to ask away. Is it here an alternative to sugar…sugar substitute of some kind???
Have you ever heard of someone attempting something different than sugar? Holding my breath but I think I know what your response will be.
For best results, you gotta use real sugar! Sorry!
Can you use store bought egg whites? Thank you
Hi Ana, do you mean the ones that come in a carton? Not sure, never used them before. I always use egg whites from eggs. Try it out and report back! :)
Yes the ones that come in a carton. I tried it today using the target brand egg whites and they came out perfect.
Good to know! Thanks for reporting back, I’m going to update the recipe! So happy you loved it! :)
Hi! I have granulated sugar and powedered sugar. Which one is better to use?
The recipe states granulated sugar. Hope that helps!
Would adding 1/4 teaspoon of Rum extract do well with this recipe? I am curious how it would taste. The vanilla extract definitely adds a richer flavor to the recipe, we love them and my abuela enjoys them so much. Thank you for this recipe.
Hi Ingrid, not sure on the rum since I’ve never made this recipe with rum. I’d think 1/4 teaspoon of it instead of the vanilla would be fine but proceed with caution, just in case. Good luck! :)
We made the merenguitos !!!Our grandkids love them … Thank you !! Gracias !!!
So happy you and your family loved them!