• Use different food colorings to create different colored meringues; add two to three drops together with the vanilla extract or add 1/8 to 1/4 teaspoon other extract, according to taste.
• For cinnamon-ﬂavored kisses, add 1/3 teaspoon cinnamon together with the sugar.
• To use as a pie shell, spread the meringue mixture into a well-greased nine-inch ovenproof plate. Bake at 275 degrees for one hour and then turn off oven. Let the pie shell stand in the oven for one hour. For mini pie shells, place small tart pans on a cookie sheet and spread the meringue mixture into them. Bake at 250 degrees for the same amount of time.
• Achieve the look pictured above, dip the bottoms of the cooled meringues into melted baking chocolate and quickly dip them into the topping/s of your choice (nut crunch, coconut, sprinkles, etc.).
Photography and Styling by Chavi Feldman