Preparation:
- Preheat your oven to 200F/93C (convection oven) or 225F/105C (conventional oven)
- Position the oven racks at equal distances
- Prepare cookie sheets lined with parchment paper
Ingredients:
- 4 large egg whites at room temperature
- 3/4 cup of confectioner's (powdered) sugar
- (optional) 1/4 tsp of cream of tartare
- 1/2 tsp of vanilla extract or the extract of your choice
- 1/8 tsp of salt
Directions:
1. Pour the egg whites and the salt into a mixing bowl (optional: add here the cream of tartare) and beat with an electric mixer on low speed until foamy. Gradually increase the speed to high but do not over beat.
2. Slowly add the sugar (1 tsp at a time) and continue beating until stiff and shiny.
3. Add the extract of your choice here and beat for 30 more seconds.
4. Transfer the meringue batter into a piping bag and pipe onto the lined cookie sheets as shown on the video below. Space the meringues about 1/2" apart.
5. Once the oven is at temperature, place the baking trays in the oven and bake until nice and dry (about 2 hours).
6. Once the meringues are ready, turn the oven off but do not open the oven. Let them rest inside before removing them for at least 2 additional hours. They can even rest in the oven overnight.
Serve:
- they can be served sandwiched with whipped cream
- or with patisserie cream and raspberries
Store your crispy meringue kisses in an air tight container at room temperature.
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