Don’t try to make these Strawberry Meringue Kisses on a rainy day, or you’ll be disappointed.
Strawberry Meringue Kisses
2016-01-15 03:43:41
Yield: 90 meringue candies • Preparation: 30 minutes • Bake: 1 hour • Dry: overnight
Ingredients
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar
- ¼ cup confectioners’ sugar
- 2 teaspoons strawberry extract
- ⅛ teaspoon salt
- 2 drops red liquid food coloring
Instructions
- Preheat oven to 250°.
- Line 3 rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form. Gradually add sugar and confectioners’ sugar, beating to blend. Add strawberry extract, salt, and food coloring. Beat until mixture is thick and creamy, approximately 5 minutes.
- Transfer egg white mixture to a piping bag fitted with a very large star tip (Ateco #848). Using an upright motion, pipe egg white mixture onto prepared baking sheets, pulling up tip to produce a drop shape.
- Bake for 1 hour. Turn oven off, but leave candies in oven overnight, or at least 6 hours, to continue drying out.
- Store in airtight containers.
Notes
- • Since humidity will affect meringues, bake them when the air is dry.
TeaTime Magazine http://teatimemagazine.com/
From TeaTime January/February 2015
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