Vanilla Meringue Kisses

Instructions

1. 1

   Preheat the oven to 150°C (300ºfF). Line a baking tray with parchment paper.

   Tip: For easier cleanup, use a silicone mat.

2. 2

   In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl.

3. 3

   Add the egg whites one at a time, beating well after each addition.

   Tip: Use an electric mixer for faster results.

4. 4

   Add the cream of tartar and mix until combined.

   Tip: Don't overmix, or the meringues will become too firm.

5. 5

   Add the pure vanilla extract and mix until well combined.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

6. 6

   Sift the all-purpose flour and salt into the mixing bowl.

   Tip: Gently fold the dry ingredients into the wet ingredients until just combined.

7. 7

   Add a few drops of red food colouring and mix until the colour is evenly distributed.

   Tip: Use a spoon to help distribute the colour, if needed.

8. 8

   Transfer the meringue mixture to a piping bag fitted with a small round tip.

   Tip: If you don't have a piping bag, you can use a plastic bag with a corner cut off.

9. 9

   Pipe small kisses onto the prepared baking tray, about 1cm apart.

   Tip: Tap the baking tray gently on the counter to remove any air bubbles.

10. 10

    Bake for 25 minutes, then turn off the oven and let the meringues cool completely.

    Tip: Don't open the oven door until the baking time is up, or the meringues will collapse.

11. 11

    Once the meringues are cool, roll them in white confectioner's sugar to coat.

    Tip: Use a paper towel to gently remove any excess sugar.