Meringue Smoochies

“pwincess cookiesth” as the little middle prefers

“do you want to build a snowmYaaannnn, come on let’s go any pwwwwway” – finally, finally, finally…  holy sweet lord above, finally… the answer, here in the northeast, is NO.  nope, nu-uh, no thanks, ciao plow, just walk away.  much like the movie frozen, parents ALL across the northeast HAVE HAD IT with mother nature and her overflowing hobo bag of snow (are hobo bags still ‘the in thing?).  it is time to throw the frozen dvd into one of the 37 junk drawers in the house tuck elsa and anna away neatly in the proper dvd case and roll out the red carpet for spring.  is that a collective exhale i hear?  yes, it’s spring season!  crawl out from that box of franzia that you’ve been hiding under (or with), fling open the windows and un-box your favorite spring flats (please note… flip flops are banned until you have been pedicured, your feet have seen at least 10 days of sunlight and the temperature reaches above 80.  if you wouldn’t wear the tank top, do not wear the flip flops).  if you are a real go-getter, you may even wash/blow dry your hair… but don’t go nuts.  super stars don’t get special treatment around here.

now is also the time for some serious spring cleaning.  waaaaitaminute…don’t run for the dust buster just yet.  spring cleaning does not involve a single cleaning product, dust rag and/or closet/drawer/sock box (don’t ask)/car/garage/etc.  that’s right… it’s time to turn over your pinterest boards, break out the neon food colorings and make sure you have a ridiculous amount of confectioner’s sugar readily avail…because spring means throw out the pumpkin spices/molasses (right out of the window you just flung open) and in with the lemon’y’ish, bright, SWEET treats [cue: applause track].

these little meringue kisses (we call kisses, smoochies) are the PERFECT spring treat.  they are crunchy, airy and melt in your mouth.  the recipe is crazy easy.  they require very little “active baking” time.  you can add any type of flavoring or color you would like.  they are nothing more than whipped egg whites, sugar and flavoring.  hello?  these are your little show stoppers and they happen to be dancing around singing “make us, we’re fancy AND simple!” get to it…

SPAH-RIIING TIME IN THE NORTHEAST:

WHAT YOU FEEL LIKE….

 WHAT YOU ARE ACTUALLY DOING.

disclaimer:  that is not me.  last time i looked this good in a bikini was… well, never.  and it looks like she’s done her hair.

AND THIS… again, this is not me either. i would never use a spoon this small.

directions:

• Line to bake sheets with parchment and heat oven to 175 degrees F
• Place sugar, egg whites and tartar in a bowl over water that was simmered but take off of the heat first. Constantly whisk the egg whites until the sugar has dissolved.
• Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
• Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies.  Leave some room, but they won’t spread so don’t worry about leaving “cookie” spacing between.  1″ is probably good. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the meringues to cool down with the oven. *I just left them in overnight; worked perfectly.

notes:

* dissolving the sugar took me a while (as in 4 minutes type of “while”). i kept turning on the stove for 10 seconds to get the water going again, then would turn it off and whisk again…and i don’t think the sugar FULLY melted… but just give it the good ‘ol college try.

* don’t worry about the pastry bag.  i happen to have them because i love them, but cutting off the corner of a zip-lock bag and piping a little circle on the parchment is just as perfect.

* i.love.luster.dust.  it’s one of those items that will last you an eternity and makes everything look a little more fancy/fun/pretty (like dusted confectioners sugar does too).  i have the wilton brand “white” pearl dust…. you can find it anywhere.

RECIPE CREDIT