My daughter loves thoothukudi macroons or cashew nut macroons which is a speciality of South Tamil Nadu. So I knew that she would love these meringue cookies too. And that day I had some guests. My nephews were there and I was so happy that I could serve them these yummy delights. If done correctly, these are so easy to make.
Baking these cookies has some crucial points. Under baked meringue kisses tend to go soft once cool. And it also becomes sticky. So you need to be very sure to bake it completely so that they remain crisp even for a week. And while storing store in airtight box. If it comes in contact with air for long, again they will go soft and sticky. I was planning on pink meringue kisses but some how, the colour I added was not enough and so they turned slighly brownish.
- Egg White-3
- Caster Sugar-3/4 cup
- Red Food Colour-a little
- In a bowl beat egg whites until frothy.
- Add sugar a tea spoon at a time and beat until incorporated.
- After all the sugar goes into the whites, keep on beating until it forms stiff peaks.
- The mixture should be shiny and should hold peaks.
- Add food colour and gently fold to mix.
- Insert a star nozzle in a piping bag and fill it with the meringue mixture.
- Line a baking tray and pipe small stars on the sheet.
- Preheat oven to 100°C.
- Bake the cookies until dry. It may take up to an hour.
- Allow it to cool completely on a wire rack along with the tray.
- Store in air tight jar...
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