Meringue Kisses With Variations

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In large mixing bowl at high speed, beat egg whites with cream of tartar until.
  • foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks.
  • Rub just a bit of meringue between thumb and.
  • forefinger to feel if sugar has dissolved.
  • Gently fold in almonds.
  • Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
  • Bake in preheated 225 degree oven until firm, about 1 hour.
  • Turn off oven.
  • Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour.
  • Store in tightly sealed container with waxed paper between layers.
  • (If stored cookies lose crispness, bake in preheated 200ºF oven about 15 to 20 minutes.).
  • Variations:.
  • Use amounts listed for 1 batch of cookies.
  • To make 2 variations at a time, divide meringue mixture equally between 2 bowls.
  • Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls.
  • For all variations, omit ground almonds.
  • Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract.
  • Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.
  • Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.
Advertisement