I made meringue kisses yesterday. I’ve been meaning to try making them for a while (I’ve mad a big meringue for a pavlova, but never little kisses), but somehow never got around to it. I finally motivated yesterday; I’m planning to stop by L!ve Cafe and drop some off for Reesheda and her staff.
Little kisses, not the prettiest; I have little patience for piping, so these are just spoon-dropped onto the parchment. But tasty. I did two kinds — straight vanilla, and vanilla chai. The chai ones, I included a little pepper, which is often used in chai, but not so typical for meringues. I like it, though — makes them not quite as simply sweet as normal. Definitely a matter of preference, though, so feel free to skip the pepper!
(15 minutes + baking time, makes dozens)
1/4 t. white pepper (optional)
1. Preheat oven to 220 F.
2. Beat egg whites on high. Add in remaining ingredients, and beat until stiff, glossy peaks form.
3. Drop by spoonfuls onto parchment-lined cookie sheets.
4. Bake for one hour, then turn off oven and allow meringues to sit for another hour, or overnight. Store in an airtight container.