Spicy Meringue Kisses

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.

Yield: 5 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 4
  • Calories from fat: 0.0
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 0.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 5mg
  • Calcium: 1mg

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

Preparation

  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.
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