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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.
3 egg whites
1/8 teaspoon cream of tartar or 1/4 teaspoon lemon juice
3/4 cup sugar
1/2 teaspoon Gefen Vanilla Extract
Preheat oven to 200 degrees Fahrenheit. Line a large cookie sheet with foil.
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.
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.
Photography and Styling by Chavi Feldman
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