Meringue Kisses With Variations - cooking recipe

Ingredients

4 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups ground almonds

Preparation

In large mixing bowl at high speed, beat egg whites with cream of tartar until.
foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks.
Rub just a bit of meringue between thumb and.
forefinger to feel if sugar has dissolved.
Gently fold in almonds.
Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
Bake in preheated 225 degree oven until firm, about 1 hour.
Turn off oven.
Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour.
Store in tightly sealed container with waxed paper between layers.
(If stored cookies lose crispness, bake in preheated 200\u00b0F oven about 15 to 20 minutes.).
Variations:.
Use amounts listed for 1 batch of cookies.
To make 2 variations at a time, divide meringue mixture equally between 2 bowls.
Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls.
For all variations, omit ground almonds.
Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract.
Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.
Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.