Christmas is just around the corner and it is time to do some baking. Like usual I will have to bake 3-4 types of cookies to be given away to friends, neighbors, mailman and a few others. This is the first time I am baking meringue kisses because I am not a fan of it as I find it to be a bit too sweet for my taste. This cookie is not difficult to make but it took a long time to bake so you have to be very patience. Baking it low and slow is the key to a perfect crispy and light kisses. It took me over 3 hours to bake these whole lots cookies.
5 large egg whites
1 cup sugar
¼ tsp cream of tartar
½ tsp vanilla
Some red and green coloring
1. Prepare 2 large baking sheet pans, line it with parchment paper. Pre-heat the oven to 200 degree F.
2. In an electric mixer beat egg white and cream of tartar for 30 second over high speed. Gradually add in the sugar and vanilla. Beat until meringue holds stiff, glossy peaks.
3. Using a small spatula paint a red and green stripes inside the pastry bag fitted with star shapes piping tip. Fill the bag with meringue. Pipe small star shapes onto the baking sheet.
4. Refill bag as necessary, adding food coloring each time. Bake cookies rotating halfway through until crisp but not brown about 1 hour to 1 hour 15 minutes.
5. Let it cool completely on wire rack before storing it in an air tight container.
Note: You can change it to other flavors like lemon, peppermint, coffee, chocolate, strawberry, etc.
I am submitting this to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Passionate About Baking .