Meringue Kisses

2017-01-29
  • Yield : 70 kisses
  • Prep Time : 25m
  • Ready In : 25m
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Ingredients

  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 1/4 cups confectioners' sugar
  • 1 11-ounce bag white chocolate chips
  • 1 tablespoon coconut oil or shortening
  • Red sanding sugar, for dipping

Method

Step 1

Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.

Step 2

Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.

Step 3

Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

Step 4

Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.

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