Desserts

Cuban Merenguitos (Meringue Cookies/Kisses)

Nothing beats a 4-ingredient cookie, am I right!? Well, these “cookies” are actually little mounds of meringue that we, Cubans, affectionately call merenguitos (pronounced meh-rehng-gih-tohs) or merengue cookies. We also love our torticas de moron but that’s a story for another…

  • Ready 2 hours
  • Serves 36 merenguitos
  • Prep 15 minutes
  • Cook 2 hours
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Cuban Merenguitos (Meringue Cookies/Kisses)

Well, these “cookies” are actually little mounds of meringue that we, Cubans, affectionately call merenguitos (pronounced meh-rehng-gih-tohs) or merengue cookies. We also love our torticas de moron but that’s a story for another day. ;)

Merenguitos are made by whipping egg whites with sugar, cream of tartar, and salt until stiff peaks form, and then baking the little “kisses” until crisp perfection. Does it take a long time to bake? Yep. Are they worth it? Absolutely!

Let me show you how to make them!

Baking Sheets

Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!

How To Make Merenguitos

These Cuban meringue cookies remind me so much of my childhood. Every time, I’d go grocery shopping with my mom, I’d place a bag of merenguitos in the shopping cart. I enjoy them now with Cuban coffee.

🥚 Trick For Separating Egg Whites From Egg Yolks: The trick to separating egg whites from egg yolks easily is by doing it with cold eggs. Once you separate the two, place the egg whites in a small glass bowl and let them come to room temperature before starting this recipe.

Scroll for the full recipe below!

Only 4 ingredients!
Whisk the egg whites, cream of tartar, salt, sugar until stiff peaks form.
Pipe the cookies
Bake the cookies & make sure they cool at room temperature

Don’t throw away the 4 egg yolks! Use them to make my classic tiramisu, my key lime pie with a Maria cookie crust, or to start Crema de Vie (Cuban eggnog).

Recipe

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.

  • Serves 36 merenguitos
  • Prep 15 minutes
  • Cook 2 hours
  • Total 2 hours

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. 1

    Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper. Set aside.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Remove from the oven. The meringue kisses should be dry, firm, crispy but not brown or sticky. Allow to cool completely before serving. Enjoy!

Nutrition

  • Serving1 merenguito
  • Calories23 kcal
  • Carbohydrates6 g
  • Protein0.4 g
  • Fat0.02 g
  • Sodium6 mg
  • Potassium13 mg
  • Sugar6 g
  • Calcium0.3 mg
  • Iron0.01 mg