Surprise Santa with these delightful Meringue Kiss Cookies! Like biting into a sweet cloud, these light-as-air cookies melt in your mouth. Tuck into gift boxes or set out a plate for Santa and his elves to happily munch on. Our foolproof recipe makes baking these impressive treats a cinch, but sharing them is the best part!
Room temperature egg whites help to ensure volume when beating, so make sure to take your eggs out of the fridge about 30 minutes before you plan to start. You won’t need any fancy piping tips for this recipe – simply snip off the end of the Oodle Tips icing bag and you’re ready to pipe!
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Minty Kisses. Swap out the chocolate chips for an equal amount of mint chocolate chips or Andes Crème de Menthe Baking Chips
- Raspberry Delight. Replace the chocolate chips with white chocolate chips, and add 1 Tablespoon seedless raspberry jam to the melted white chocolate and butter, whisking well to incorporate
- Almond Chocolate Kisses. Use 1 teaspoon almond extract in place of the vanilla extract for almond-flavored meringue
Get the Tools
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Meringue Kiss Cookies
Melt in your mouth treats that are perfect for the holidays! Tuck these Meringue Kiss Cookies in gift boxes or leave out for Santa and his elves!
- Prep Time: 20
- Total Time: 20
- 3 egg whites
- 1 teaspoons Clear Vanilla Extract
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup chocolate chips
- 2 Tbsp butter
Preheat oven to 225ºF. Place egg whites in a bowl, allow to come to room temperature. In a large bowl or stand mixer, beat egg whites, vanilla and cream of tartar until soft peaks form. Add sugar to the bowl, continue to whip or whisk until meringue is light and fluffy, and firm peaks form. Transfer to an OodleTips icing bag. Snip the tip creating a large opening. Pipe meringue mixture onto a parchment-lined baking sheet. Bake for 45-50 minutes, or until cookies are set and dry. Remove from oven, allow to air dry for 1 hour. Gently remove cookies from parchment. In a small microwave-safe bowl, melt chocolate chips and butter together, stirring until smooth. Spoon a dollop of chocolate on the bottom of one meringue, place a second meringue on the other side, creating little meringue sandwiches. Place on a piece of parchment. Allow chocolate to harden before serving.
- Serving Size: 24