Cuban Merenguitos (Meringue Cookies)

Easy-to-make, deliciously sweet, and melt-in-your-mouth meringue kisses that pair perfectly with Cuban coffee.

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INGREDIENTS

– egg whites – cream of tartar – pinch of salt – granulated sugar Get Recipe

Step-by-step instructions!

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In a mixer, whisk the whites, cream of tartar, and salt, at low speed, for about 1-2 min until frothy. Slowly add sugar, while whisking, until stiff peaks form, about 5-6 min.

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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.

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Place in the oven and bake for 1 hour. Then, turn the oven off but leave them in there for 30 min with the oven off so they can firm up. DON’T OPEN THE OVEN DOOR.

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Remove from the oven. The meringue kisses should be dry, firm, and crispy but not brown or sticky. Allow them to cool completely before serving. Enjoy!

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Swipe up for full recipe!

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Cuban Merenguitos (Meringue Cookies)

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Easy-to-make, deliciously sweet, and melt-in-your-mouth meringue kisses that pair perfectly with Cuban coffee.

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

In a mixer, whisk the whites, cream of tartar, and salt, at low speed, for about 1-2 min until frothy. Slowly add sugar, while whisking, until stiff peaks form, about 5-6 min.

Make the meringue.

1

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.

Pipe the cookies.

2

Place in the oven and bake for 1 hour. Then, turn the oven off but leave them in there for 30 min with the oven off so they can firm up. DON’T OPEN THE OVEN DOOR.

Bake the cookies.

3

Remove from the oven. The meringue kisses should be dry, firm, and crispy but not brown or sticky. Allow them to cool completely before serving. Enjoy!

Cool at room temperature.

4

Swipe up for full recipe!

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