Brown Sugar Meringue Kisses

Today is supposedly “balmy” with a high of 18°F (that is approximately -8 Celsius, by the way). Despite the higher temp in comparison to the past week, it does not feel warmer at all! Additionally, a new batch of bitter Arctic air is heading our way, which is expected to plunge us back to the single digits! The positive side of it all is that it’s an awesome weather to cook and bake with no worries of overheating the house at all. :) So, here’s an easy peasy meringue cookies recipe I would like to share with you – they are light, melt in your mouth crisp (similar to the outer layer of a toasted marshmallow and taste like one too) but not overly sweet. All in all, they are deliciously addictive! Happy Baking!

{Adapted from the Meringue Nut Kisses recipe from The All New All Purpose Joy of Cooking cookbook}

3 large egg whites
A pinch of salt
1/8 tsp cream of tartar
1/2 cup light brown sugar
1 teaspoon vanilla extract

Move oven racks to the second (just above center of oven) and fourth (just below center of oven) positions. Preheat oven to 250°F. Line sheet pans with parchment paper (I use one half size sheet pan – 18” x 13” and one quarter size sheet pan – 13” x 9”) and set aside until needed.

Place egg whites, salt, and cream of tartar in the bowl of a mixer and beat on low speed (with the whisk attachment) until foamy. Then, increase speed to high and beat until egg whites are beginning to form soft peaks. Gradually add brown sugar and vanilla, scraping the side of the bowl occasionally and continue to beat until stiff (but not dry). Pipe batter into 1-inch kisses using a pastry bag fitted with an open star tip (I use Wilton 1M).

Bake both sheets at the same time, one on each rack for 18 minutes. Rotate the sheet pans and switch racks, and bake for another 18 minutes. Turn off heat and let the meringue kisses sit in the oven for 30 minutes. Remove from oven and let cool completely. Gently remove cookies from the parchment paper and store in an airtight container.