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Angel Kisses




Source of Recipe


Posted by Pat T at Mimi's Exchange


Recipe Introduction


Chocolate-dipped bottoms make these light-as-air meringues heavenly!




List of Ingredients




4 large egg whites
1/8 tsp. salt
1/8 tsp. lemon juice
1 cup sugar
2 tsp. vanilla extract
1/2 cup milk-chocolate or semisweet chocolate chips, melted

Recipe



1. Heat oven to 250°F. Line two baking sheets with waxed paper; coat with nonstick cooking spray. In a large bowl, with electric mixer on low, beat egg whites, salt, and lemon juice until foamy. Increase speed to high; beat until soft peaks form.

2. Gradually beat in sugar; reduce speed to low and add vanilla. Beat several minutes longer, until mixture is glossy and stands in stiff peaks.

3. Transfer half the mixture at a time to a pastry bag fitted with a 1/2" tip or to a large resealable plastic bag with a small hole cut in one corner. Pipe small peaked rounds 1 1/2" apart on prepared sheets. For a striped effect, drizzle a few drops of red food coloring around inside of pastry bag before filling.

4. Place sheets on middle oven racks; bake 35 minutes. Switch sheet positions halfway through baking time. Turn heat off and let meringues stand in oven 30 minutes. Slide waxed paper, with meringues still attached, onto a flat surface. Cool meringues completely; gently lift off paper.

5. Place chocolate morsels in a small microwave-safe bowl. Microwave on medium 1 minute; stir until smooth. Dip bottoms of meringues in chocolate. Place on waxed paper to set chocolate, about 30 minutes. Store up to a week in an airtight container or freeze.

Yield: 3 Dozen.