ugar, beating, and beat until meringue holds stiff, glossy peaks.
In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
In medium mixing bowl, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
Gradually add sugar, beat until very stiff peaks form.
Drop by tablespoon 1 1/2 inches apart on a lightly greased cookie sheet.
Press a kiss into each cookie, not all the way through. With a table knife, bring meringue up over candy.
Bake in 275\u00b0 oven for 30 minutes.
Remove to rack and cool.
Store in tight container.
In a small mixer bowl, beat egg whites, vanilla, cream of tartar, and, if desired, peppermint extract until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Drop by rounded tablespoonfuls 1 1/2-inches apart onto a highly greased cookie sheet.
Press chocolate kiss into each cookie.
With a knife or narrow spatula, bring meringue up and over candy and swirl the top.
Sprinkle with colored sugar.
Bake in a 300\u00b0 oven for 20 to 25 minutes or until done.
Immediately remove and cool. Makes about 44.
Beat egg whites with vanilla, cream of tartar, extract and salt until soft peaks form.
Gradually add 1 cup sugar about 1 teaspoon at a time.
Beat until big stiff peaks form.
Drop with a tablespoon 1 1/2 inches apart onto lightly greased cookie sheet. Press a chocolate kiss into each cookie.
With a knife or narrow spatula, bring meringue up and over candy.
Swirl top.
Sprinkle with green sugar.
Bake at 275\u00b0 for 30 minutes or until set. Immediately remove cookies to a rack.
Cool.
Makes 44.
f a meringue then sandwich with a second meringue. Dust kisses with cocoa
ood color then swirl through meringue to marble.
Bake for
vernight.
Top with meringue; grill or bake meringue in moderate oven
b>meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses
Cool. Fold in chocolate. Spoon meringue into a piping bag fitted
he meringue, to avoid underbeating the egg whites. This pie is best
Preheat oven to 250\u00b0 (F) Cover 2 baking sheets with parchment or foil.
Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
Fold in lime zest and vanilla.
Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.
Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need
ase and then spoon the meringue on top of the filling
op pie with meringue (recipe to follow).
After meringue is spread on
ood coloring and swirl through meringue tops. Bake for 45 mins
Preheat oven to 200\u00b0.
In large mixing bowl beat egg whites until stiff peaks form, adding sugar gradually while beating. When smooth and shiny, add vanilla and food coloring.
Beat until well-blended.
Line 2 baking sheets with foil.
Spoon meringue onto foil.
Bake kisses for 1 1/2 to 2 hours until firm.
Transfer to wire racks to cool.
Makes 4 to 5 dozen.
rown.
To remove baked kisses from paper if you have
Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
Gradually beat in sugar continue beating until stiff peaks form.
Add vanilla, and beat until combined.
Drop meringue mixture by teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss.
Cover kiss completely with a small teaspoonful of meringue.
Place in a preheated 375 degree F oven.
Immediately turn off oven and let cookies remain in oven overnight or until completely dry.
ven to 325\u00b0F.
Meringue:
In a small saucepan