Meringue Kisses III Recipe -
Meringue Kisses III Recipe

Meringue Kisses III

Recipe by  

"When my brother got married last May, my mother made sure to give his bride a copy of this recipe. Any flavor of gelatin may be used in this recipe. They're light, airy and if you use a citrus flavored gelatin they have a refreshing tang."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 250 degrees F (125 degrees C). Line baking sheets with brown paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, salt, and gelatin, continuing to beat until stiff peaks form. Fold in vinegar and chocolate chips if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake in the preheated oven for 25 minutes, then turn the oven off and leave cookies in for an additional 20 minutes or until they dry out. Cool completely before removing from the paper.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2003

I made a double batch of these tonight with a lemon gelatin, they are so good, I definetly think they will be a favorite to make many times at our house:) I did not have any white vinager but they still came out great.

Most Helpful Critical Review
May 30, 2004

Forget the vinegar! I only used half the vinegar called for in this recipe and they still tasted of it!


12 Ratings

Jul 29, 2003

These are great. I had been buying meringue cookies at the grocery store for $5 a package--these are so much cheaper to make and taste a lot better!! I suggest making them before bed and leaving them to dry until morning (don't forget to turn off the oven!!), because mine were not dryed out after 20 minutes.

Dec 20, 2010

I've been looking for my Mom's recipe for these! She used to use cherry Jello and made half with maraschino cherry bits and half with mini chocolate chips. Same recipe right down to using brown paper bags instead of parchment! Thanks for posting this!

Feb 12, 2009

I left out the vinegar based on the other reviews, but they turned out way too sweet for our liking. My 5 year old wouldn't even eat them. My 2 year old devoured them, though, so I guess it's all about personal taste. Left them overnight in the oven, too. The fruity (1 batch raspberry, 1 cherry) taste was quite a bit too strong, so I think less gelatin would fix both problems.

Dec 14, 2008

Omitted the vinegar...but...otherwise prepared the recipe as directed. Used strawberry jello...They were so pretty and so good.

Feb 23, 2004

I made 2 batches of these cookies. One lime and one raspberry. The lime ones turned out good with a nice light flavor but the raspberry ones were heavy. Both were salty and neither took 20 minutes to dry out. It was more like 6 or 7 hours.

Dec 16, 2013

I have made these for at least 20 years. They are always requested at Christmas as a family favorite. Now my daughter makes them for her children. Keep the baking temp at 250 or they will brown. I bake them for 30 min. and then shut off the oven and let them dry completely-- until the oven is cool.


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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