Meringue "Kisses"
Adapted from Food Network
Makes about 3 dozen
3 egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar (or honey sucanat)
1 teaspoon vanilla extract (or flavoring of choice)
Preheat oven to 225ºF. Line two baking sheets with parchment.
Making sure your mixing utensils are clean and free of grease, beat egg whites on medium speed until foamy. Add in cream of tarter and turn speed to high. Beat until soft peaks form. Add sugar gradually, beating until stiff peaks form (about 5 minutes). Stir in extract.
Spoon meringue into zip-top or pastry bag, fitted with a star tip. Pipe "kisses" onto parchment lined sheets, spacing evenly. Bake until dry and crisp, about 3 hours. Allow meringues to cool completely. Store at room temperature in an airtight container. Enjoy!
Adapted from Food Network
Makes about 3 dozen
3 egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar (or honey sucanat)
1 teaspoon vanilla extract (or flavoring of choice)
Preheat oven to 225ºF. Line two baking sheets with parchment.
Making sure your mixing utensils are clean and free of grease, beat egg whites on medium speed until foamy. Add in cream of tarter and turn speed to high. Beat until soft peaks form. Add sugar gradually, beating until stiff peaks form (about 5 minutes). Stir in extract.
Spoon meringue into zip-top or pastry bag, fitted with a star tip. Pipe "kisses" onto parchment lined sheets, spacing evenly. Bake until dry and crisp, about 3 hours. Allow meringues to cool completely. Store at room temperature in an airtight container. Enjoy!
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