Meringues (or kisses)
From: The Complete American-Jewish Cookbook
Shared by: Mary Linda Schwarzbart
Ingredients:
4 egg whites
1/4 teaspoon salt
1 cup fine granulated sugar (not confectioners’ sugar)
1 teaspoon vanilla (on Pesach, I use lemon juice)
Directions:
Beat egg whites and salt until stiff and dry.
Note: egg whites will do better if at room temperature, but separate when cold.
Beat in sugar gradually, sprinkling in 2 tablespoons at a time.
Add vanilla (or lemon juice) and continue beating until mixture holds its shape.
Shape in mounds with a spoon, pastry bag, or tube on greased cookie sheets covered with lightly greased heavy paper.
Note: I use parchment paper; does not need to be greased.
Bake in slow over, 250○ F for 50 – 6o minutes.
Remove from paper while still warm.
Makes 30 large or 60 small meringues.
Store in a closed plastic bag.
Note: If it is humid, these may get soggy and limp. Dry them out in the 250○ F over until they crisp up again.
