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Spicy Meringue Kisses

Yield 5 dozen (serving size: 1 cookie)
If you don't have a piping bag and star tip, snip a corner from a large zip-top plastic bag, and use it to pipe meringue onto a baking sheet.

Ingredients

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • Dash of salt
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract
  • Dash of ground black pepper
  • Dash of ground cloves

Nutrition Information

  • calories 4
  • caloriesfromfat 0.0
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 0.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 5 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 225º.

  2. Cover 2 large baking sheets with parchment paper; secure with masking tape.

  3. Place egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add cinnamon and remaining ingredients; beat just until blended.

  4. Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.

  5. Bake meringues at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven for 1 1/2 hours or until dry. Carefully remove meringues from paper.