Meringues should be made on a clear dry day. Learned this year about superfine sugar. To make your own, blend granulated sugar in a food processor until fine. Just tried it - the sugar dissolved beautifully.
Raspberry Meringue Kisses
3 egg whites
1/8 tsp. salt
3 1/2 Tbsp. raspberry gelatin
3/4 c. granulated sugar
1 tsp. vinegar
1 c. mini chocolate chips
Beat egg whites with salt until foamy. Add gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar and fold in chocolate chips. Drop from teaspoon onto parchment paper lined cookie sheet. Bake at 275 degrees for 35 minutes, then turn oven off. Leave in oven for 30 more minutes. Cool completely before storing. Stores well in cookie tin.
For more info on meringues, see http://www.incredibleegg.org/egg-facts/eggcyclopedia/m/meringue
1 comment:
Yum!
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