Meringue Kisses
We’ve adapted this meringue from Maida Heatter’s version in her Book of Great Desserts — an aptly named must-have. The beauty of meringues is their simplicity and versatility — feel free to pipe them in any shape your heart desires!
1/2 cup egg whites (about 4 whites), at room temperature
Scant 1/4 teaspoon salt
1/4 teaspoon cream of tarter
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons rainbow nonpareils
Adjust two racks to divide the oven into thirds. Preheat oven to 225ºF. Cut baking parchment to fit two cookie sheets at least 12 x 15 inches.
In the small bowl of an electric mixer at moderately low speed, beat the whites for about half a minute or until they are just foamy. Add the salt and cream of tarter. Increase the speed to moderate and beat for almost a minute more until whites hold a soft shape. Continue to beat and start adding the sugar, 1 rounded tablespoonful at a time—beat about half a minute between additions. When half the sugar has been added, add the vanilla and then continue adding the sugar as before. When all of the sugar has been added, increase the speed to high and beat for 7 to 8 minutes more or until the meringue is very still and the sugar is dissolved—test it by rubbing a bit between your fingers. (Total beating time from start to finish is about 15 to 18 minutes, but it depends on the power of your mixer.)
To hold the parchment in place, put a dot of the meringue on each corner of the cookie sheets. Cover with the parchment and press firmly on the corners.
Do not let the meringue stand. Fit a large pastry bag (preferably at least 15 to 16 inches long) with a star-shaped pastry tip about 1/2 to 3/4 inches in diameter. (I like to use an Ateco #827, but any large tip will do.) Fold down the top of the bag to form a deep cuff on the outside. Support the bag by holding it under the cuff with one hand (or place in a tall jar). Using a rubber spatula, with your other hand transfer all of the meringue into the bag. Lift the cuff up and twist the top closed.
Press the meringue out gently while slowly raising the bag straight up. Space the meringues 1/4 to 1/2 inch apart; they don’t grow much in the oven.
Sprinkle lightly with nonpareils.
Bake for 1 hour or longer depending on size, until meringues may be lifted easily from the sheet and the bottoms are firm to the touch. The longer they bake the drier they are—and the better—but they should not be allowed to color (it affects the taste). Turn the heat off, prop the oven door open a little, and let the meringues dry out even more in the turned-off oven until cool.
Let them cool for a few minutes, then remove the meringues from the sheets.
