Cuban Merenguitos (Meringue Cookies/Kisses)
Merenguitos are light, airy, crisp Cuban meringue cookies made with 4 ingredients - room temperature egg whites, granulated sugar, cream of tartar, and salt. Easy-to-make, deliciously sweet, and melt-in-your-mouth meringue kisses that pair perfectly with Cuban coffee.
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!
Serving: 1merenguito, Calories: 23kcal, Carbohydrates: 6g, Protein: 0.4g, Fat: 0.02g, Sodium: 6mg, Potassium: 13mg, Sugar: 6g, Calcium: 0.3mg, Iron: 0.01mg
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