Coconut-Vanilla Meringue Kisses
 
Yield: 60
Ingredients
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ¼ cup confectioners’ sugar
  • 1½ teaspoons coconut extract
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 250°.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a large bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form. Gradually add sugars, extracts, and salt, beating until egg whites are thick and shiny and stiff peaks form, approximately 4 minutes.
  4. Transfer egg-white mixture to a piping bag fitted with a very large open-star tip (Ateco #848). Pipe mixture onto prepared baking sheets, pulling tip up to form drops.
  5. Bake for 1 hour. Turn oven off, and leave in oven with door closed overnight to continue to dry meringues.
  6. Store in airtight containers at room temperature.
Notes
Kitchen Tip: Since rain and humidity will cause meringues to be sticky, make meringues on a dry day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/2-coconut-vanilla-meringue-kisses-recipe/