INGREDIENTS

INSTRUCTIONS

Make these sweet confections, sometimes known as "kisses" anytime you have
a few extra egg whites.  Be sure the whites are at room temperature before
you begin to beat them, and add the sugar very gradually so that the beaten
whites do not lose any volume. Meringues are baked in a very slow oven and
then left in the turned-off oven for a long time to crisp.
Preheat oven to 250F.  Cover a cookie sheet with brown paper or parchment.
Beat the egg whites until stiff but not dry, and add 6 tablespoons sugar, a
spoonful at a time, beating well between each addition. Add the vanilla,
and fold in the remaining 2 tablespoons of sugar. Shape the meringues on
the cookie sheet with a pastry bag and tube or a spoon.
Bake for 1 hour.  Turn off the oven and let the meringues remain there for
6 more hours.  Don't open the oven door - they must dry out to be nice and
crisp.
Source:  The Fanny Farmer Cookbook, Revised by Marion Cunningham and
:          Jeri Laber (1980)
Posted to MM-Recipes Digest V4 #098 by alice-amore@juno.com (Alice H Amore)
on Apr 08, 1997

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