Little meringues are such a precious, little bite. And I love these because you can make one batch and get SO MANY meringues out of it. For the holidays, peppermint seems de rigeur, but I like switching it up with gingerbread spices. Adding a stripe of molasses gives these kisses a lovely, chewy texture, so be careful to barely marble the meringues with it. Add too much and you’ll get taffy instead of meringue. Enjoy!
For 3 dozen
2 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch ground cloves
pinch ground nutmeg
pinch finely ground black pepper
1 1/2 cups superfine sugar
6 egg whites
pinch of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 tablespoon mollasses
Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil.
Stir together the spices and sugar.
Beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Add the sugar 1 teaspoon at a time, beating about 30 seconds between additions. When all the sugar has been added, beat an additional 6 minutes. Egg whites should be very stiff, glossy, and extremely smooth, but not dry. Fold in the molasses so it’s marbled throughout – not fully mixed in.
Spoon the mixture into a large pastry bag fitted with a 1/2-inch star tip and pipe out “kisses,” leaving 1-inch spaces. Reduce oven temperature to 200 degrees and bake for 1 1/2 to 2 hours, until the meringues are dry to the touch and can be lifted from the foil. Cool completely before storing in a cool dry place.