Meringue Kisses
Perfect fat-free snacks or a great topping on desserts.
Servings: 2 dozen
Ingredients
- ¼ cup (50g) white sugar
- 1 large (30g) egg white
- ¼ tsp (1.25mL) vanilla extract*
Instructions
- Preheat oven to 210F (100C.)
- Line a baking sheet with silicone or parchment paper.
- Beat eggs with mixer on a low speed until foamy. Slowly mix in sugar one teaspoon at a time.
- Increase speed of mixer to medium and continue beating until you reach medium peaks.
- Mix in flavoring for 1 minute.
- Place in a piping bag with desired tip. If you don't have a piping bag, use a sandwich bag and cut off one of the ends or drop on baking sheet by the teaspoon.
- Pipe 1" (2.5cm) dollops.
- Bake 45 minutes, turn off oven and leave the meringue in the oven 2 hours with the door closed. This helps prevent cracking.
- Store in airtight container up to two weeks.
Notes
*Any flavoring of your choice can be used.
High humidity can prevent the meringue from fully drying out, cause weeping, cracking and stickiness. This is because sugar is hygroscopic and attracts moisture. It can take much longer to dry out in the oven on rainy or humid days (up to three hours.) If making on a humid day, prepare for this and cover immediately upon cooling.
Nutrition
Calories: 7.1 kcal | Carbohydrates: 1.7 g | Protein: 0.1 g