These crisp, chewy little meringues are so simple, yet so good. If you want, add 2 tablespoons mini chocolate chips to the mixture just before spooning it onto the baking sheet. Feel like gilding the lily? Dip the base of each kiss in melted chocolate. Kids can help measure and sprinkle the sugar, beat the egg whites with a handheld mixer and spoon the kisses onto the baking sheet.
|2 large egg whites||1/2 teaspoon vanilla|
|1/2 cup granulated sugar||Red food coloring|
Preheat the oven to 200 degrees F and line a baking sheet with parchment or a Silpat liner. (Do not use wax paper—it will stick.) If you don’t have parchment, grease the baking sheet and dust it with flour, shaking off the excess.
In a large glass mixing bowl, beat the egg whites with a handheld mixer until soft peaks form. Sprinkle in the sugar, add the vanilla and 1 or 2 drops red food coloring to make a pale pink color; continue beating until thick and glossy.
Using a teaspoon, drop small dollops of the meringue close together on the baking sheet, lifting the spoon as you drop in order to form the tail of each kiss.
Bake 45 minutes, then turn off the oven and let the meringues cool completely in the oven, about 1 hour. Store covered in an airtight container.
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