Merangues (Kisses)

By barbgreenfield

Egg whites beat best if they are at room temperature, not icy cold. Use whites that are at least 3 days old. For dry merangues, the baking must be done very slowly,

Ingredients

• 2 egg whites
• 6 T sugar plus 2 more T
• 1 tsp vanilla

Preparation

Step 1

Cover cookie sheet with parchment paper. Set oven at 250.

Beat egg whites until very stiff and dry. Be sure there is no water in the bowl or on the beaters. Beat in a spoon of sugar at a time, Continue beating until the eggs hold their shape when you lift the spoon.

After all 6 T of sugar have been added, add 1tsp vanilla and continue to beat.

Fold in carefully, 2 more T sugar.

Shape on the cookie sheet with a pastry bag and tube or a spoon. Since they don't spread, you can put them fairly close together. Bake about 50 minutes. I usually turn the oven off and then leave them in the oven without opening the oven overnight.