Meringue Kiss Cookies

You can never have too many hor d'oeuvre recipes, so give Meringue Kiss Cookies a try. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 43 calories. This gluten free, dairy free, and fodmap friendly recipe serves 24 and costs 22 cents per serving. A mixture of tartar sauce, food dye, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 10459 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Novice Chef Blog. With a spoonacular score of 4%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Kiss Cookies, Chocolate Kiss Cookies, and Hershey’s Kiss Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Line to bake sheets with parchment and heat oven to 175 degrees FPlace sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

 

Step by step:

1. Line to bake sheets with parchment and heat oven to 175 degrees F

2. Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.

3. Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture.

4. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed.

5. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.

6. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another.

7. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

Nutrition Information:

covered percent of daily need