Making “meringue kisses” with my mother was one of my fondest childhood memories (particularly the part when I got to “clean” the mixing bowl at the end).  These delicate cookies are made using the French meringue technique, in which granulated sugar is whisked into the egg whites then the batter is piped and baked in a gradually cooling oven.  This way the cookies stay white and crunchy on the outside while slowly drying out the middle.  Bisous!

Difficulty:

Prep Time : 10 minutes

Cook Time :  3-4 hours

Ingredients:

4 ea.    Egg Whites    (120g)

1 c.      Sugar or Caster Sugar    (200g)

1/4 c.   Mini-Chocolate Chips or Toasted Almonds, chopped

½ tsp.Vanilla or Almond extract

Technique:

•Preheat oven to 375°F.

•Whisk egg whites to medium-soft peaks (mixer speed 6-7)

1. •Gradually add half the sugar while whisking.
   

2. •Scrape down sides with a rubber spatula, restart and continue adding the rest of the sugar.
   

•Add vanilla or almond extract and scrape down bowl again, checking for stiff, shiny peaks.

1. •Fold in desired garnish, mini chips or chopped nuts, then pipe onto clean silpats use a piping bag with a ¾-1” diameter opening.  No pastry tip necessary (the chips get stuck) so you could even use a large ziplock bag.
   

1. •Put in the oven and turn it off! Leave for 3-4 hours undisturbed, then check to see if they’re dry enough in the center.  If they’re still gummy inside, just repeat (preheat oven, add meringues, turn off) and remove after one hour. Store in an airtight container in a dry place.