Meringue is mostly air held in a sweet egg-white foam. Grease, yolk and rushing the sugar addition make that foam harder to build. Start with clean equipment and a dry day if possible.
Whip egg whites with a little cream of tartar, add sugar gradually and beat to glossy stiff peaks. Shape small kisses and bake gently until dry, then cool in the switched-off oven.
Go straight to the stepsYour project helper
Follow the steps and check them off as you go →Before you begin
Use pasteurized egg whites suitable for whipping if serving someone at higher risk from foodborne illness. Do not taste the uncooked mixture. Keep yolk and grease out of the bowl and beaters.
What you’ll need
- Clean metal or glass bowl
- Electric mixer
- Baking sheet
- Parchment
- Spoon or piping bag
Measure before you start
Ingredients
Base batch: About 24 small kisses
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed. For half an egg, beat it and measure half.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Prepare before whipping
Heat the oven to 225°F and line a baking sheet with parchment. Separate eggs one at a time into a small bowl so one broken yolk does not contaminate the whole batch.
- 02
Build soft foam
Beat whites until foamy, add cream of tartar and continue to soft peaks. The peak should bend when the beater is lifted. Begin adding sugar only after this structure forms.
- 03
Add sugar slowly
Add sugar a spoonful at a time while beating. Continue until glossy peaks hold their shape and the mixture feels less gritty. Add optional vanilla briefly at the end.
- 04
Shape small portions
Spoon or pipe similar-size mounds onto the sheet with space between. Small consistent pieces dry more evenly. Do not leave the finished foam sitting while preparing the pan.
- 05
Bake and dry
Bake about 60–90 minutes, adjusting for size, until the exterior is dry and a cooled test piece is crisp inside. Turn the oven off and leave the meringues to cool with the door closed. Extend gentle drying if the centers remain sticky.
Checks stay on this page while you work and reset when you leave.
Store away from humidity
Once completely cool and dry, store airtight. Humid air can soften the sugar-rich surface. Do not seal warm meringues where trapped steam can undo the drying.
A quick final check
- Prepare before whipping
- Build soft foam
- Add sugar slowly
- Shape small portions
- Bake and dry
Common questions & sticking points
Why will the whites not whip?
Yolk or grease may be present, or a carton white may not be suitable for whipping. Start with clean equipment and suitable whites.
Are these suitable as an uncooked topping?
No. This guide makes baked, dried kisses. Use a dedicated cooked or pasteurized meringue method for an unbaked topping.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
