I’m going to put my money where my mouth is: these cookies deserve to be called angel kisses. They are shaped like kisses, but they’re as light as clouds in heaven. Not to mention that eating them is, quite literally, like being kissed by an angel. That’s right, they’re that good.
Okay, angel kisses is just my adorable name for simple meringue cookies. And these really are simple, but they are a bit of a time investment. You are going to need just over two hours to make them, so budget the afternoon – but really, most of that time is spent in the oven, totally hands-off for the baker. Although they are a time commitment, angel kisses are remarkably low maintenance and they keep very well – that is, if you can stop yourself from popping them into your mouth. Don’t say I didn’t warn you… but these truly are heavenly.
8 egg whites
1 cup superfine sugar
1 teaspoon lemon extract (or vanilla extract, or grapefruit juice)
1/2 teaspoon cream of tartar
- Preheat oven to 250 degrees Fahrenheit.
- In a stand mixer, beat the egg whites on medium speed until they have begun to get white and foamy. With the mixer running, pour in superfine sugar slowly, in a thin stream. Add lemon extract, cream of tartar and salt.
- Raise mixer speed to 8 (if using a KitchenAid) or medium-high, and continue to beat for 8 minutes. After 8 minutes – the egg whites should be shiny and smooth – raise mixer speed to 10 (if using a KitchenAid) or the maximum possible speed, and whip for 2 minutes, or until egg whites hold stiff peaks.
- Transfer egg whites into a piping bag with a large star tip attached.* Pipe the meringues onto a baking sheet covered with a Silpat or parchment paper. (Don’t worry about spreading, because they won’t. Pipe them as close together as you can – this recipe makes a LOT and you want to get as many onto your baking sheet as possible. They won’t be as good in a second batch, so it’s best to try to get them all in the oven at once.)
- Place baking sheets into the oven and immediately reduce heat to 200 degrees. Leave in the oven for 2 hours. After the two hours is complete, test one – it won’t be hot, but it should be completely dried out. If they need more time, leave them in the oven for another 45 minutes or so, with the oven off.
Source: Covered In Flour
*Nota Baker: This recipe works best if you do take the time to pipe these out. Piping is very easy, but very important – it ensures that the meringues will dry out relatively evenly. However, if you don’t have cake decorating supplies – which are sold at Michael’s craft stores and are very inexpensive and worth owning – you can dollop the egg whites out with a teaspoon. They won’t look as cute, and they won’t dry out as well or as thoroughly, but the teaspoon method works in a pinch. Don’t say I didn’t warn you, though.