3 large egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp almond extract
1/4 tsp liquid red food coloring
3 tbsp strawberry jam
Position oven racks to divide oven in thirds. Heat to 225 degrees.
Line 2 baking sheets with nonstick foil; set aside.
In a large mixing bowl, with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Turn speed to high and gradually add sugar; beat about 8 minutes until stiff, white, glossy peaks form and the mixture no longer feels grainy. Beat in almond extract and food coloring until thoroughly blended.
Spoon mixture into a large ziptop bag, snip 1/2-inch off 1 corner and pipe 72 small mounds, each about 1-inch across) 1-inch apart on baking sheets. Bake at 225 degrees for 1 hour and 45 minutes or until meringues feel firm. Turn off oven; leave meringues in oven at least 1 hour up to overnight until they are dry and crisp through. Peel off foil.
Before serving put 1/4 tsp of the jam on the bottom of 1 meringue and sandwich with another. Repeat with remaining meringues and jam.
To serve put the kisses on a serving plate and arrange around fresh strawberries, if desired.
NOTE: The meringues may be stored airtight at room temperature up to a month. Do not sandwich with jam until shortly before serving. Kisses are also good individually with out the jam.
3/4 cup sugar
1/2 tsp almond extract
1/4 tsp liquid red food coloring
3 tbsp strawberry jam
Position oven racks to divide oven in thirds. Heat to 225 degrees.
Line 2 baking sheets with nonstick foil; set aside.
In a large mixing bowl, with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Turn speed to high and gradually add sugar; beat about 8 minutes until stiff, white, glossy peaks form and the mixture no longer feels grainy. Beat in almond extract and food coloring until thoroughly blended.
Spoon mixture into a large ziptop bag, snip 1/2-inch off 1 corner and pipe 72 small mounds, each about 1-inch across) 1-inch apart on baking sheets. Bake at 225 degrees for 1 hour and 45 minutes or until meringues feel firm. Turn off oven; leave meringues in oven at least 1 hour up to overnight until they are dry and crisp through. Peel off foil.
Before serving put 1/4 tsp of the jam on the bottom of 1 meringue and sandwich with another. Repeat with remaining meringues and jam.
To serve put the kisses on a serving plate and arrange around fresh strawberries, if desired.
NOTE: The meringues may be stored airtight at room temperature up to a month. Do not sandwich with jam until shortly before serving. Kisses are also good individually with out the jam.
Note: File photo of kisses before being sandwiched with jam.
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