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Title: Meringue Kisses
Categories: Holiday Cookie
Yield: 24 Kisses
| MARTHA STEWART'S 1996 HOLIDA | ||
| 4 | lg | Egg whites; at room |
| Temperature | ||
| 1 | c | Sugar |
| 1 | pn | Cream of tartar |
| 1/2 | ts | Vanilla extract |
Fill medium saucepan one-quarter full with water. Set saucepan over medium heat, and bring water to simmer. Combine egg whites, sugar, and cream of tartar in heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to touch, 3 to 3-1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Place meringue in large pastry bag filled with large star tip. Heat oven to 200 F. Trace six 3"-circles on parchment; place, penciled side down, on 12"-by-18" baking sheet. Pipe meringue in circular motion, forming pyramid-like kiss shape. Place baking sheets in oven, and bake about 20 minutes. Reduce heat to 175 F, and bake 60 to 90 minutes more until meringue is dry and crisp, but still white.
Captured from www.cbs.com on day of broadcast, 12/10/96. Control characters frantically edited out by Sylvia Steiger.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN
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