Meringue Kisses

The first snowfall of winter inspired me to make these fluffy white clouds a try. The first time I attempted to make them, I didn't beat the egg whites long enough and the meringue didn't turn out, so I gave it around shot and it worked! If you don't have a piping bag (like myself) use a plastic ziploc bag and cut a small tip off the corner and insert a nozzle if you have. If not, simply spoon mounds onto baking sheet and call them clouds.

MERINGUE KISSES

PREP TIME 10 minutes

BAKING TIME 1 hour

MAKES 36 kisses

INGREDIENTS

4 egg whites

1/2 cup (125mL) granulated sugar

1/2 tsp (2mL) vanilla extract

1 cup (250mL) icing sugar, sifted

DIRECTIONS

1. Beat egg whites until soft peaks form. Slowly beat in granulated sugar. Continue to beat about 3 minutes until egg whites are thick and shiny.
2. Beat in vanilla.
3. Gently fold icing sugar into meringue mixture in 3 or 4 batches.
4. Place meringue in a piping bag, fitted with a medium-sized star nozzle, and pipe kisses onto baking sheets lined with parchment paper. Bake for 1 hour (or until dry on the outside, but not at all coloured) in a preheated 175F/80C oven (or as low as your oven goes). Rotate backing sheets halfway through baking time. Turn off oven and allow cookies to dry for a few hours.