Dacquoise Kisses

1. 1

   Heat oven to 200 degrees.

2. 2

   Place almonds and cornstarch in food processor, and pulse to coarse meal.

3. 3

   Add salt and sugar, and process until completely fine, 30 seconds.

4. 4

   Remove from processor, and set aside.

5. 5

   Combine milk and vanilla in small bowl, and set aside.

6. 6

   Place egg white in mixer bowl fitted with whisk attachment, and beat on medium-low until foamy.

7. 7

   Add 1 teaspoon sugar, and continue beating until soft peaks form, 30 seconds.

8. 8

   Increase speed to high, sprinkle in remaining sugar, and beat until stiff, about 20 seconds.

9. 9

   Remove bowl from machine, and fold nut mixture and milk gently into egg white with rubber spatula.

10. 10

    On 2 parchment-lined sheet pans, pipe about 50 button-sized kisses with pastry bag fitted with small round tip.

11. 11

    Bake 2 hours, rotating pans halfway through.

12. 12

    Turn oven off and dry meringues several hours or overnight.

13. 13

    If not serving immediately, transfer to airtight container.

No additional tips available.