The last couple of days, I have needed a little extra sweetness in my life. With that in mind, I decided that meringue kisses were the perfect solution. Of course, meringues on their own aren’t the best snack so I whipped up some citrus curd to go with. Eating a million meringues feels a heck of a lot better than eating a million cookies. I mean, they are mostly air, right? When I need that comforting sugar rush without the belly ache of a more substantial sweet, meringues fit the bill perfectly.
Meringue is incredibly easy to make. All it is is whipped egg whites with some sugar and something to stabilize it. Here, I use cream of tartar but lemon juice can also be used. You will just end up with a less crunchy result (similar to the topping on a lemon meringue pie). You can pipe it, scoop it, or drop it to make any shape you want. It’s a great way to use up egg whites that would otherwise go unused if you have a recipe that only calls for yolks. This recipe calls for 3 egg whites simply because my recipe for citrus curd uses three yolks but that can be scaled up or down depending on how many whites you need to use up.
For Nests or Kisses
- 3 egg whites
- dash cream of tartar
- 1/2 to 2/3 cup sugar
- optional 1 tsp vanilla extract
- optional pinch citrus zest
- Preheat oven to 225* F
- Whisk egg whites until they are frothy; whisk in cream of tartar and vanilla extract; whisk until soft peaks form
- Gradually add sugar while whisking; continue whisking until stiff peaks form
- Put mixture into a piping or ziploc bag (if you are using a ziploc – fill it and then cut off one corner of the bag at an angle); pipe on to baking sheets covered with parchment paper (hint: glue the parchment paper down to the baking sheet with a drop of meringue on each corner)
- Bake for 1 ½ to 2 hours, until meringue is crisp on the outside; allow to cool in the oven; transfer to an airtight container to store