Meringue Smooches

1. 1

   Preheat oven to 200 degrees F.

2. 2

   Line 2 heavy large baking sheets with parchment paper.

3. 3

   Beat egg whites in clean large metal bowl on medium speed until foamy.

4. 4

   Add cream of tartar.

5. 5

   Increase speed to high and continue beating until soft peaks form.

6. 6

   Gradually add sugar, 1 tablespoon at a time, beating until siff peaks form, about 5 minutes.

7. 7

   Quickly mix in strawberry extract.

8. 8

   Stir in food coloring, 1 drop at a time, until desired color is achieved.

9. 9

   Spoon meringue into pastry bag fitted with star tip.

10. 10

    Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto each prepared baking sheet, spacing evenly apart.

11. 11

    Bake for 3 hours, or until dry and crisp.

12. 12

    Cool meringues completely on baking sheets.

13. 13

    Store in an airtight container at room temperature.

14. 14

    White Meringue Variation: Omit the red food coloring and use 1 teaspoon of white vanilla or 1/2 teaspoon of white creme de cacao instead of the strawberry extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.