When I was a little girl the best thing about these kisses was the different food colors we added or sprinkles to the tops of the cookies. Now I think the best thing is that the extra egg whites can get used up. These keep well, and they certainly look cute on a desert tray.
Meringue Kisses
3 egg whites at room temperature
1/8 tsp salt
1 c sugar
1 teaspoon vanilla or half tsp. vanilla with a half tsp. lemon juice
you can add 2/3 cup of chopped nuts if you wish.
Preheat your oven to 250 degrees F.
Beat the eggs and salt until it is foamy. Add the sugar 1 teaspoon at a time and beat continuously with the electric mixer until the meringue is very stiff. Beat in the flavoring. If you are adding nuts fold them in now. If you want to color them you can divide the meringue and add colors as you wish. If you want to put sprinkles or crystal sugar, do it before baking.
It is easiest if you line your cookie sheet with parchment paper. Drop the meringue by the spoon full. I try to make a bit of a swirl or a curl at the top. Bake at that low temperature for an hour. You can just let it cool in the oven over night.
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