Christmas Merinque Kisses

Ingredients:

2 large egg whites at room temperature
1/4 tsp cream of tartar
1/4 tsp vanilla
1/2 cup granulated sugar

Directions:

1. Preheat oven to 275. Line 2 baking sheets with parchment paper.

2. Place egg whites , cream of tartar and vanilla in large bowl. Using an electric mixer beat on medium high until soft peaks form when beaters are lifted.

3. Gradually beat in sugar 2 tbsp at a time again until soft peaks form.

4. Drop by heaping teaspoonfuls onto the baking sheets. Bake, rotating sheets halfway through, until merinque is dry and firm to the touch, 20-25 minutes.

5. Remove from oven and let cool on sheets for 5 minutes before moving them to wire racks to completely cool.

They will keep in air tight container for up to two weeks, do not refrigerate or freeze.

Here are some ideas for variations of the above.

Coffee Kisses: sprinkle with instant coffe granules before baking.
Holiday Sparkle: Sprinkle with gold or silver gold balls or leaf before baking.
ChristmasSwirl: After making kisses on the baking sheet, drop 1 drop of red food coloring into them and swirl with a toothpick then bake.
Mochaccino: Before beating in sugar stir 2tbsp of cocoa powder into the sugar then add the sugar. Sprinkle with coffee granules before baking and then bake.
Candy Cane: Finely chop enough candy canes to meausre 1/3 cup and fold into the meringue mixture before forming cookies. (I "chop" candy canes by putting them in a ziploc bag and beating them with a hammer!)

*Compliments of Chatelaine Magazine