Description
Light and crisp outside, just a little chewy inside, delicious Polish meringue kisses!
Ingredients
Scale
- 4 egg whites, about 1/2 cup (120 ml)
- dash of salt
- 1/2 cup sugar (100 g) or sugar substitute
- 1 teaspoon vanilla (or other extracts)
Instructions
- Preheat oven to 200° F (90° C).
- In a large bowl, beat egg whites and salt until foamy.
- Slowly add the sugar, beating until the meringue holds stiff peaks. It will be thick and glossy.
- Spoon or pipe (round or star tip) onto a parchment-lined baking sheet. I much prefer the look of piped kisses.
- Bake one hour for golf ball-sized kisses, 2 hours for baseball-sized kisses. Turn the heat off, keep the oven door closed, and let the bezy cool for several hours or overnight.
- Store in an airtight container.
Notes
Add 1/2 teaspoon cream of tartar or lemon juice with the egg whites to ensure a stable, fluffy, glossy meringue. (More of an American tip than Polish.)