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Meringue Kisses
Yield: 48 Meringues
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| Ingredients |
Lb. |
Oz. |
Method |
| Frozen (thawed), refrigerated liquid, or reconstituted dried egg whites* |
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4.7 |
Using 3-speed mixer at third speed, mix until stiff. |
| Confectioner's sugar |
- |
8 |
On first speed, fold in 2 oz. at a time.
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| Total approximate weight |
- |
12.7 oz. |
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*.6 oz. dried egg white mixed with 4.1 oz. water
Instructions
Place in pastry bag. Pipe 1 tablespoon portions onto parchment-lined cookie sheets. Bake at 225°F for 45 minutes.
Mocha: Blend 1.5 oz. cocoa powder and .1 oz. espresso powder. Fold into meringue batter. Fold in 2 teaspoons vanilla extract. Proceed as directed.
Peppermint: Fold in 1/2 teaspoon mint extract and 2 to 4 drops green or red food coloring into meringue batter. Proceed as directed.
Lemon: Fold in 1/2 teaspoon lemon extract and .3 oz. finely grated lemon zest into meringue batter. Proceed as directed.
Coconut: Fold in 10 oz. shredded sweetened coconut, 3/4 teaspoon lemon extract, and .3 oz. finely grated lemon zest into meringue batter. Drop by tablespoons, proceed as directed.
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