Meringue Kisses Recipe

 My very first experiment with egg whites was Thoothukudi Macroons. I even made a video to demonstrate the making. Some how even though I don’t eat eggs, I prefer to work with egg whites. I hate using yolks in recipes but with egg whites I am always happy. I don’t know why but may be because the doubling, creating soft peaks, stiff peaks sound so much challenging. I have had a lot of failures while working with egg whites. The most important factor is that there should not be a single drop of water in the whites, else it won’t whip. So, so many times, I have ended with frothy and flat egg whites which had to be discarded. These are so much like chocolates. While I was searching for recipes for this marathon, I saw these cute little cookies made with egg whites and sugar. Trust me, with only these two ingredients you can create melt in your mouth cookies for your kids.

 

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…