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Meringue Kisses


Serve these mini meringue kisses as candy or use to garnish cupcakes, desserts, etc. Very classy as a side to poached pears in wine sauce.


Prepare the Meringues

1. Preheat oven to 200 degrees Fahrenheit. Line a large cookie sheet with foil.
2. Spoon meringue into large decorating bag with large rosette tip. Pipe meringue onto cookie sheet in 48 rosettes, each about one inch in diameter. Bake for 75 minutes; turn oven off and leave meringues inside the oven for another 45 minutes to dry completely.
3. In a small bowl with mixer at high speed, beat egg whites with cream of tartar, until soft peaks form. Gradually sprinkle in sugar, beating well until sugar is dissolved. Add extract, beating at high speed, until mixture stands in stiff, glossy peaks.



• 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