Soldiers Kisses

Soldiers Kisses

13 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    2 h
Recipe by  p.d.miles

“These cookies are so good and so easy to make! They are a favorite of ours. The recipe came from the WWII era. They were made by my great-grandmother.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 dozen cookies



  1. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. Bake until dry to the touch, about 40 minutes. Cool thoroughly.

Share It

Reviews (13)

Rate This Recipe
Blender Woman

Blender Woman

After reading about all of these Navy inspired dishes, I was ready for a soldiers kiss! : ) These were so simple and so good! I did half the recipe to try them out. I had to beat the egg white about 3-4 minutes during each time to get to the correct consistency. I used pre-chopped walnuts from the bag and a 1 Tablespoon cookie scoop to make level even-sized cookies, so they dried at the same time in the oven. I got 15 with half the recipe. When done, they will be slightly cracked on top. Mine took exactly the 40 minutes. Wait until slightly cool and slide a thin spatula under them to avoid any breaking. These were like little merengue cookies, but improved with the brown sugar. They were eaten up quite quickly.

Joni B.

Joni B.

So easy and tasty! I've never made a meringue cookie, but saw this, had the ingredients on hand, and just had to make it! The outside was crisp and chewy, the inside light and airy. I put them in for 35 minutes to begin with, the tops were dry, but the insides were still wet. I put them back in for the remaining 5 minutes, and they turned out perfect! These will definitely be made again- and soon!



I was surprised with these, they came out delicious! I made a batch the day before thanksgiving, took them out of the oven, and my two brothers and my Dad ate all of them in a couple of minutes. I had to make another batch the next day..... =D

More Reviews

Similar Recipes

Peanut Butter Kisses I

Peanut Butter Kisses I

Meringue Kisses I

Meringue Kisses I

Forgotten Kisses

Forgotten Kisses

Peanut Butter Kisses II

Peanut Butter Kisses II

Meringue Kisses II

Meringue Kisses II

Surprise Meringue Kisses

Surprise Meringue Kisses


Amount Per Serving (24 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Surprise Meringue Kisses


next recipe:

Peanut Butter Kisses II