-
1
Preheat over to 225 degrees.
-
2
Line a large baking sheet with parchment paper.
-
3
In a small bowl, mix 1/4 cup sugar with cornstarch and reserve.
-
4
In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form.
-
5
Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time.
-
6
Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated.
-
7
Add vanilla and almond extracts.
-
8
Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form.
-
9
If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
-
10
For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking.
-
11
For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
-
12
Cool meringues slightly on baking sheet on wire rack.
-
13
Transfer meringues to wire rack to cool completely.
-
14
Store in an airtight container at room temperature for up to three days.
-
15
ORANGE KISSES:.
-
16
Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
-
17
STRAWBERRY KISSES:.
-
18
Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
-
19
MINT KISSES:.
-
20
Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
-
21
COCOA KISSES:.
-
22
Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts.
-
23
After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
