Meringue Kisses

Meringue Kisses

3 egg whites at room temperature
1/8 tsp cream of tartar
1/8 tsp salt
¾ c sugar
1 tsp vanilla extract

1 c mini chocolate chips (opt)

Preheat oven to 300 degrees. Line 2 cookie sheet pans with parchment paper

Beat the egg whites, cream of tartar and salt until soft peaks begin to form. Slowly pour the sugar in and continue whipping until the mixture forms stiff, shiny peaks.

Gently fold the vanilla and chocolate chips (is using) into the egg whites.

Use a pastry bag with a 1-inch opening and pipe 1-inch round kisses of meringue onto the parchment lined cookie sheet pans. A kiss is a swirl of meringue with a peaked tip. If you don’t have a pastry bag, dollop tablespoons of meringue onto the parchment and call them meringue rocks or hugs.

Bake the meringues for 25 minutes, rotate the sheet pan 180 degrees and bake up to 25 more minutes until the meringues are light tan and firm to the touch. Cool completely. They will become crisp as they cool. Can store for more than a month in an air tight container.