Fruity Meringue Kisses
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Fruity Meringue Kisses
Fruity Meringue Kisses
2 egg whites, at room temperature
1/4 tsp. cream of tartar
1/2 cup C&H Baker's Sugar (ultrafine sugar)
1/2 tsp. lemon, raspberry or orange extract
10 to 15 drops food coloring
1 Wilton disposable pastry bag (optional, on our baking aisle)
1 #22 piping tip (optional, on our baking aisle)

Prep: 20 minutes, Cook: 45 minutes, Stand: several hours,
Makes: about 60 tiny cookies 

1. Preheat oven to 225°F and line a large baking sheet with parchment paper. Beat egg whites and cream of tartar in a mixer with a wire whip attachment until stiff peaks form. Add sugar a little at a time, beating until smooth and glossy.

2. Add extract and desired amount of food coloring to match flavor and beat for a few minutes more or until mixture is stiff and holds its shape.

3. Cut the end off a Wilton disposable pastry bag and place piping tip all the way to the bottom*. Fold over the top and place bag in a tall glass to help keep upright. Spoon meringue mixture into the bag, pressing to the bottom. Holding bag straight up, squeeze 1/2- to 3/4-inch dollops of mixture onto baking sheet.

4. Bake for 45 minutes or until meringues are dry. Turn off oven and let stand (in oven) for several hours more or overnight to completely dry. Store in an airtight container.

*Mixture may also be spooned into a large plastic bag with 1/2-inch cut off one corner if you don’t have a pastry bag and decorator tips. Squeeze gently to form kiss shapes. 

Nutritional Information:
(6 meringues): 41 calories, 1 g protein, 0 g total fat (0 g sat.), 10 g carbohydrate, 0 g fiber, 10 g sugar, 0 mg cholesterol, 11 mg sodium, 1 point