White Chocolate Meringue Kisses

Instructions

1. 1

   Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

   Tip: Use a baking sheet that can fit at least 2-3 meringue kisses side by side.

2. 2

   In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold butter and mix until crumbly.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

3. 3

   Press the mixture into a disk and wrap in plastic wrap. Refrigerate for 10 minutes.

4. 4

   In a large bowl, beat the egg whites and cream of tartar until frothy.

   Tip: Use an electric mixer on medium speed or beat with a hand mixer until stiff peaks form.

5. 5

   Add the granulated sugar and vanilla extract to the egg whites and mix until stiff and glossy.

   Tip: Be careful not to overmix, as this can cause the meringues to become too dense.

6. 6

   Add a few drops of red food coloring to tint the meringues (optional). Mix until evenly colored.

   Tip: If desired, add a few drops of food coloring to tint the meringues. You can also leave them white if you prefer.

7. 7

   Spoon the meringue mixture onto the prepared baking sheet, about 1-2 tablespoons at a time.

   Tip: Leave about 1 inch of space between each meringue to allow for spreading.

8. 8

   Bake for 15-20 minutes, or until the meringues are dry and crisp.

   Tip: Rotate the baking sheet halfway through baking to ensure even cooking.

9. 9

   While the meringues are baking, melt the white chocolate chips in a double boiler or in the microwave in 30-second increments.

   Tip: Stir between each interval to ensure the chocolate melts evenly.

10. 10

    Once the meringues are done, remove them from the oven and let them cool completely.

11. 11

    Once the meringues are cool, melt an additional 20g of white chocolate and dip the tops of the meringues into the chocolate.

    Tip: Use a fork or dipping tool to coat the meringues evenly.

12. 12

    Place the dipped meringues on a piece of parchment paper and refrigerate for at least 30 minutes to set the chocolate.

13. 13

    Serve the White Chocolate Meringue Kisses chilled and enjoy!

    Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.