Patriotic Meringue Kisses (Printable)

Crisp, airy red, white, and blue meringue kisses piped with tri-color stripes for festive gatherings.

# What You'll Need:

→ Meringue Base

01 - 4 large egg whites, at room temperature
02 - 1 cup granulated sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon vanilla extract

→ Food Coloring

06 - Red gel food coloring
07 - Blue gel food coloring

# How to Make It:

01 - Preheat the oven to 200°F. Line two baking sheets with parchment paper.
02 - In a grease-free mixing bowl, combine egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.
03 - Gradually add granulated sugar, one tablespoon at a time, beating on high speed after each addition until stiff, glossy peaks form, about 5 to 7 minutes.
04 - Blend in salt and vanilla extract until just incorporated.
05 - Fit a piping bag with a large star or round tip. With a food-safe brush, paint one red stripe, one blue stripe, and leave one plain for white inside the piping bag.
06 - Gently spoon meringue mixture into the prepared piping bag, taking care to preserve the painted stripes.
07 - Pipe small, kiss-shaped mounds approximately 1 to 1.5 inches wide onto prepared baking sheets, spacing each mound about 1 inch apart.
08 - Bake for 1 hour and 15 minutes until the meringues are dry and crisp.
09 - Turn off the oven and allow the meringues to cool inside the oven with the door closed for an additional hour. Once completely cool, gently remove and store in an airtight container at room temperature for up to 5 days.

# Expert Suggestions:

01 -
  • Turning out a batch of these vibrant treats always brings a smile—no one can resist their charm.
  • They're crisp, airy, beautifully festive, and incredibly fun to customize for any celebration.
02 -
  • If you rush the sugar or use even slightly greasy bowls, the meringue will never hold its peaks—found out the hard way!
  • The colors stay brightest when you use gel, not liquid, and piping stripes needs a light hand to avoid messy blending.
03 -
  • Let your meringue rest for a minute in the piping bag for clearer stripes with every squeeze.
  • A pinch more cream of tartar makes the meringue nearly foolproof on humid days.

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