Sparkling Kisses

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Sparkling Kisses

star rating (4) rate this recipe »
Published prior to 2008

On those occasions when you find yourself with extra egg whites left over from a recipe calling for yolks, don't throw them away or give them to the dog: make meringues, those light-as-air, nonfat cookies that go together in a flash, then crisp up ever so gradually in a slow oven.

4 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup (3 1/2 ounces) Baker's Special, extra-fine, castor, or granulated sugar
1 teaspoon vanilla extract (or the extract of your choice)
sparkling sugar crystals

Preheat the oven to 250°F. Lightly grease (or line with parchment) two large baking sheets.

In a large bowl, beat the egg whites till foamy, then add the salt and cream of tartar. Add the sugar gradually, continuing to beat, until the meringue is thick and glossy, and forms stiff peaks. Stir in the vanilla or other flavoring at the end.

Drop meringue by tablespoonfuls (a tablespoon cookie scoop works well here) onto the prepared baking sheets. Sprinkle each with sparkling sugar crystals. Bake for 1 hour, then turn off the oven and let the kisses cool in the unopened oven (don't peek!) for 2 1/2 to 3 hours (1 1/2 to 2 hours for meringues that are chewy in the center, rather than crisp all the way through). Yield: about 30 meringues.

Reviews

1
  • 07/27/2009
  • from
  • It says to add the vanilla inat the end.
  • star rating 04/17/2009
  • KIM MEYER from HAMPTON.VA
  • it was very easy to prepare BUT when it came time to baking ...it seemed that 250 degrees may be a bit much for 1 hr. After 25 mins mine were the color of toasted marshmallows. Needless to say i didn't leave them in the oven...and i didn't serve them. Ok now what?
    It sounds as though your oven runs hot. Try reducing the temperature to 200 degrees and follow the rest of the directions. Molly@KAF
  • star rating 03/24/2009
  • Jeiselle from North Central Florida
  • These turned out great! I have made meringue kisses before but it never occurred to me how attractive they can be! The possibilities are endless for weddings, showers, even team colors (I live in Gator Country) just by tinting the meringues and decorating with the coordinating sugar - as well as the variations achieved with extracts and additional ingredients - not to mention they are diet friendly!! I intend to use this recipe very often.
  • 01/08/2009
  • from
  • Recipe doesn't state when to add vanilla to the egg whites; I did so after the cream of tartar; we'll see how that turns out!
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