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Sparkling Kisses

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Sparkling Kisses Recipe

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.

At a glance

Prep
Bake
Total
Yield
30 meringues
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 250°F. Lightly grease, or line with parchment, two large baking sheets.
  2. In a large bowl, beat the egg whites until foamy, then add the salt and cream of tartar.
  3. Add the sugar gradually, continuing to beat, until the meringue is thick and glossy, and forms stiff peaks.
  4. Stir in the vanilla or other flavoring.
  5. Drop meringue by tablespoonfuls (a tablespoon cookie scoop works well here) onto the prepared baking sheets. Alternatively, use a piping bag with a star tip to pipe them onto the baking sheets. Sprinkle each with sparkling sugar crystals.
  6. 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).
  7. Store, airtight, at room temperature for up to a month.

Nutrition Information

  • Serving Size 8g
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 14
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 17mg
  • Total Carbohydrate 3g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.