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Meringue Kisses

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Meringue Kisses

Cuisine:French

Course:Dessert

20m prep 1h 15m cook 1h ready

About forty-eight 1 ½-inch cookies For tips on working with egg whites, see Beating Eggs. To make chocolate meringue kisses, whisk ¼ cup unsweetened cocoa powder into the sugar. Preheat the oven to 225°F. Line 2 baking sheets or cookie sheets with parchment paper.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 large egg whites (about ½ cup)
    • (1 teaspoon vanilla)
    • ½ teaspoon cream of tartar or 1 teaspoon lemon juice
    • 1 cup superfine or granulated sugar
    Sub-recipe steps
    1. Have all the ingredients at room temperature, about 70°F. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 4 large egg whites (about ½ cup); (1 teaspoon vanilla); ½ teaspoon cream of tartar or 1 teaspoon lemon juice
    2. Very gradually add, 1 tablespoon at a time, beating on high speed: 1 cup superfine or granulated sugar
    3. Beat until the meringue holds very stiff peaks (when the whisk or beater is dipped into the meringue and lifted out of the bowl, the meringue should not droop at all when held sideways or straight up). Shape and bake as directed in the individual recipe.
  • (¾ cup finely ground toasted pecans, almonds, pistachios, or hazelnuts)

Let's Cook

  1. Step 1.

    Prepare: French Meringue using the optional vanilla

  2. Step 2.

    If desired, fold in: (¾ cup finely ground toasted pecans, almonds, pistachios, or hazelnuts)

  3. Step 3.

    Using a pastry bag fitted with a ½-inch open star tip or a zip-top bag with a bottom corner snipped off, pipe the batter into 1 ¼-inch kisses about 1 inch apart on the baking sheets. (Or, drop heaping teaspoons of batter in peaked mounds.) Bake for 45 minutes, switching oven racks and rotating the sheets halfway through. Turn the heat off and let the cookies stand in the oven for 30 minutes, or until cool.

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