Friday, January 31, 2014

Meringue Kisses {Foodie Friday}

Have you ever had Meringue cookies? I see them in blogland all the time, but I had not tried any until I made these for Caroline's birthday party. 
The theme for her party was ice cream, and I tried to make these look like blue ice cream (blue is her favorite color.) These cookies are not what I expected. They are crunchy and melt like cotton candy in your mouth. I would love to try these again some time and add some type of flavoring to them. I can see vanilla, strawberry or mint tasting awesome.

One Year Ago: Strawberry Cream Cheese Tart
Two Years Ago: Tuxedo Cake

Meringue Kisses

Makes 24 Kisses

4 large egg whites
1/2 teaspoon Cream of Tartar
1 cup granulated sugar
Food coloring gel (optional)

*If you use meringue powder instead of egg whites, you can omit the Cream of Tartar.

1. Adjust the oven rack to the middle position and preheat the oven to 175° Fahrenheit.  Line a baking sheet with parchment paper.
*If using meringue powder instead of egg whites, reconstitute your egg whites first.
2. In the bowl of a standing mixer fitted with the whisk attachment, combine the egg whites and Cream of Tartar and whisk on medium-high speed until peaks form, about 2 minutes.  Increase speed to high and add sugar gradually.  Continue to whisk until the meringue is glossy and forms stiff peaks, about 2 minutes.  Whisk in a drop of food coloring, or as much as needed to turn the meringue your desired color.
3. Transfer the meringue to a pastry bag or resealable plastic bag fitted with a small star tip.  Pipe 12 kisses, each about 1 1/2 inches wide at the base and 2 inches high, onto the prepared baking sheet. Pipe them 2 inches apart. Don't make them too tall or they will fall over while baking.
4. Bake until crisp but still pale pink, about 2 1/2 hours. Do not let the meringues brown. Transfer the pan to a wire rack to let meringues cool completely.

Source: Amy Atlas

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