These are amazing if you have left over put them in the freezer.
         

           

Meringue Kiss Cookies

Yield: 24 cookies

ingredients:

• 4 eggs whites
• 1 cup sugar
• Pinch of tartar
• 1 teaspoon of vanilla extract
• Food coloring/dye of your choice

directions:

Line to bake sheets with parchment and heat oven to 175 degrees F

Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.

Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add invanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.

Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

1 cookie: 35 calories, 0 fat, 8 carbs, 0 fiber, 0.7 protein

Source: Baker's Royale