Meringue Kisses - by Bob Pimmanas

Meringue Kisses Recipes

• 2 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2/3 cup superfine granulated sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Use round tip#805 Piping the meringue onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

****you may add the color as you wish, gently fold the color in before putting in the piping back
****happy baking and enjoy your weekend everyone ****

Foaming - then adding cream of tar tar, Soft peak - then adding sugar, then at the final end it must be stiff peak. To get the idea of beating you may watch the youtube that Mary Anne Loh comment it is also a good one. For baking, yes, leave it in the oven that has been heated up to 350F, after put the tray in, then turn then oven off (meaning no baking time, the result will be crisp outside and gluey inside), but if you like it more dried, you make bake a bit before you turn off. Some recipe I did before they recommend that you can bake at 200F for 35-50 mins, then turn off and leave it in there at least another 1 hr. inside the overn ... haha... my reply very long, I am Thai and don't know how to reply short

Fiona Lau

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