These Gingerbread Meringue Kisses Are Divine
Little meringues are such a precious little bite. And I love these because you can make one batch and get so many meringues out of it. For the holidays, peppermint seems de rigueur, but I like switching it up with gingerbread spices. Adding a stripe of molasses gives these kisses a lovely chewy texture, so be careful to barely marble the meringues with it. Add too much and you'll get taffy instead of meringue. Enjoy!
NOTE: Makes 3 dozen
2 tsp. ground ginger
1 tsp. ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
Pinch finely ground black pepper
1 1/2 cups super-fine sugar
6 egg whites
Pinch of salt
1/4 tsp. cream of tartar
1 tsp. vanilla
1 tbsp. molasses
Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil.
Stir together the spices and sugar.
Beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Add the sugar 1 teaspoon at a time, beating about 30 seconds between additions. When all the sugar has been added, beat an additional 6 minutes. Egg whites should be very stiff, glossy, and extremely smooth, but not dry. Fold in the molasses so it's marbled throughout—not fully mixed in.
Spoon the mixture into a large pastry bag fitted with a 1/2-inch star tip, and pipe out "kisses," leaving 1-inch spaces between them. Reduce oven temperature to 200°F and bake for 1 1/2 to 2 hours, until the meringues are dry to the touch and can be lifted from the foil. Cool completely before storing in a cool, dry place.
To get the perfect kiss shape, you’ll need a pastry bag and tips. This starter set is great if you don’t have any yet.
For more recipes like this one, visit The Kitchy Kitchen.
What's your favorite holiday treat? Tell us below so we can try it!