Meringue Kisses

These classic Meringue Kisses are the epitome of simple elegance. Made from just egg whites, sugar, and a touch of cream of tartar, they transform into ethereal clouds of sweetness. The low-and-slow baking method ensures a paper-thin crisp exterior that gives way to a softly chewy interior. They are incredibly versatile, perfect for serving plain with tea, topped with fruit, or used as bases for macarons and pavlovas. These delicate treats are a wonderful addition to holiday platters or as a light, guilt-free dessert option for those avoiding gluten.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 0.0

Dietary: Gluten-free, Vegetarian

Description

These classic Meringue Kisses are the epitome of simple elegance. Made from just egg whites, sugar, and a touch of cream of tartar, they transform into ethereal clouds of sweetness. The low-and-slow baking method ensures a paper-thin crisp exterior that gives way to a softly chewy interior. They are incredibly versatile, perfect for serving plain with tea, topped with fruit, or used as bases for macarons and pavlovas. These delicate treats are a wonderful addition to holiday platters or as a light, guilt-free dessert option for those avoiding gluten.

Ingredients

2 Egg Whites; room temperature
1/4 teaspoon Cream of tartar

Directions

1
Preheat your oven to 225&# 194;Â°F (110ÃÂ°C) and line two baking sheets with parchment paper or silicone baking mats.
2
In a clean, grease-free medium bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.
3
Add the cream of tartar and continue beating until soft peaks form.
4
Gradually add granulated sugar (approximately 1/2 cup, added 1 tablespoon at a time) while beating on high speed until stiff, glossy peaks form.
5
Beat in vanilla extract (1/2 teaspoon) until fully incorporated.
6
Using a spoon or piping bag, drop heaping teaspoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart.
7
Place the baking sheets in the oven and bake for 5 hours, or until the meringues are dry to the touch and easily lift off the parchment paper.
8
Turn off the oven and leave the meringues inside with the door slightly ajar for 1 hour to cool completely before removing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 0.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your mixing bowl and beaters are completely grease-free, as any trace of fat can prevent the egg whites from whipping properly.

Add the sugar slowly to ensure it dissolves completely; rub a small amount of meringue between your fingers to check for grittiness.

Store in an airtight container at room temperature. They are best consumed within a few days as they can absorb moisture from the air.

If the weather is humid, the meringues may take longer to dry and might remain slightly chewy in the center.

Keywords: meringue, kisses, cookies, egg whites, vanilla, dessert, baking, gluten free, airy, crisp, chewy, holiday treat, simple, classic, tea time, low fat

Read it online: https://www.chefs-mate.com/recipe/meringue-kisses/