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

1. 1Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper. Set aside.
2. 2In 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.
3. 3Transfer 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.
4. 4Place 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.
5. 5Remove from the oven. The meringue kisses should be dry, firm, crispy but not brown or sticky. Allow to cool completely before serving. Enjoy!