Home › Cookies and Small Cakes › Meringues and Kisses

Meringues and Kisses

2 egg-whites

Pinch of salt

½ cup powdered sugar

½ teaspoon flavoring

Beat the egg-whites stiff, adding the salt. Add the sugar gradually, beating constantly, and heap in rounds or press through a pastry bag on to a wet board covered with an ungreased paper. Bake on the board in a very slow oven (320° F.) for threequarters of an hour. The kisses should be very light brown and quite dry. If they adhere to the paper, moisten the other side of the paper by placing it on a wet cloth, and they will slip off easily.

The smaller shapes or kisses may be stuck together in pairs with a little white of egg, and the meringues, which are usually made larger, may be scooped out and filled with ice-cream or whipped cream.