Meringue kisses
Source of Recipe
First published in Chatelaine's 12/2003 issue.
List of Ingredients
2 large egg whites, at room 2 temperature
1/4 tsp (1 mL) cream of tartar
1/4 tsp (1 mL) vanilla
1/2 cup (125 mL) granulated sugar
Recipe
1. Preheat oven to 275F (140C). Line 2 baking sheets with parchment paper. Place egg whites, cream of tartar and vanilla in a large bowl. Using an electric mixer, beat on medium-high until soft peaks form when beaters are lifted. Gradually beat in sugar, 2 tbsp (30 mL) at a time, until soft peaks form. Drop by heaping tablespoonfuls (22 mL) onto parchment paper about 1 inch (2.5 cm) apart. Or pipe shapes using a pastry bag fitted with a large star tip. Bake in 275F (140C) oven, rotating sheets halfway through, until outside of meringue is dry and firm to the touch, 20 to 25 minutes. Remove from oven. Let stand on baking sheets 5 minutes.Then remove to racks to cool. Kisses will keep well in an airtight container at room temperature up to 2 weeks. Do not refrigerate or freeze.
VARIATIONS
Coffee-Kissed:
Sprinkle with instant coffee granules. Bake as above.
Holiday Sparkle:
Sprinkle unbaked meringues with tiny silver or gold candy balls and/or gold leaf.
Christmas Swirl:
After forming kisses, drip 1 drop of red food colouring onto each. Swirl through using a toothpick. Bake as above.
Mochaccino:
Before beating in sugar, stir 2 tbsp (30 mL) sifted cocoa powder with sugar. Sprinkle with instant coffee granules and bake.
Candy Cane:
Finely chop enough candy canes to measure 1/3 cup (75 mL). Fold into meringue mixture.
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