By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
353 cal · 135 min
Creole Kisses
Recipe GLPRe9d947b7cad893
Delicate, crispy meringue cookies studded with toasted pecans and kissed with vanilla. These traditional Creole-inspired treats are light, airy, and perfectly sweet—ideal for any occasion.
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Ingredients
3 large egg whites, room temperature
1 cup superfine sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
1 cup chopped pecans
Directions
Preheat your oven to 250°F. Line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer on medium speed, begin beating the egg whites until soft peaks form, about 2 minutes.
Gradually add the superfine sugar, one tablespoon at a time, while continuing to beat on medium-high speed. After all sugar is incorporated, increase speed to high and beat until stiff, glossy peaks form and the mixture reaches 160°F, approximately 8–10 minutes.
Gently fold in the vanilla extract and chopped pecans until evenly distributed throughout the meringue.
Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch mounds onto the prepared baking sheets, spacing them about 1 inch apart.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until the kisses are dry and crispy on the outside but still pale in color. The centers should be set but slightly chewy.
Remove from the oven and allow the kisses to cool completely on the baking sheets for at least 30 minutes before transferring to an airtight container for storage.
Comments
This is a straightforward meringue cookie that hits every mark for a Charlotte baker. Egg whites, sugar, vanilla, cream of tartar, and pecans are all stocked at any Harris Teeter, Food Lion, Walmart, or ALDI—pecans are a North Carolina staple and dirt cheap. The 135 minutes is honest: about 15 minutes active time to whip and fold, then 120 minutes of low oven time, which is true for crispy meringue cookies. At roughly 60 cents per serving, the cost is negligible. The only mild drawback is that meringues are finicky about humidity and don't improve on the second day, so they're a same-night treat; also, if you've never made them before, the whipping stage requires a bit of attention to get stiff peaks without overbeating.
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