Tuesday, March 12, 2013

Meringue Kisses


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I received this recipe from my favorite Author, Catherine Anderson.  I have been reading Catherine's books for several years.  I recently was given the opportunity to be on an early release review team for her new book, Perfect Timing.  This was an awesome experience and one I hope will be available to me again.  As always I fell in love with this book just like every other book of Catherine's that I have read.  You will not be disappointed.

If you would like to find out more about Catherine and her books you can visit her at her website, catherineanderson.com   You can also read reviews on her newest book, Perfect Timing at goodreads.com 

The meringue kisses are really light and fluffy.  They are super easy to make.  I added a little green food coloring to mine (in the picture you can not really see the green color) for St. Patty's day.

Meringue Kisses:

source: Catherine Anderson

3 egg whites, room temp
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 tsp vanilla 
dab of color 

In glass or metal mixing bowl, whip whites at medium speed until just before they form soft peaks. Add cream of tartar. Continue to whip until soft peaks form. (Peaks will not hold their shape in soft peak stage, but you can see them try.) Continuously whipping at medium speed, add very fine sugar, one tablespoon at a time until all sugar is added. Continue to whip until stiff peaks form. (Stiff peaks hold their shape.) Rub mixture between fingertips. If it feels grainy, whip until it feels smooth. Drop by teaspoon onto pastry-paper lined baking sheet. Put in 175 F. preheated oven (dehydrate selection on my oven) and leave for three hours. If you don't have a dehydrate function, set your oven to the lowest temperature. Check cookies after about two hours to see if they are dry all the way through. (The way to check is to pop one in your mouth!) Dry until crisp all the way through. After they are cool, store in an airtight container.