These kisses are wonderful on their own, but for extra flair, melt some chocolate and drizzle it over the tops of the meringues
- Prep Time
- 3 egg whites
- 1 cup confectioner’s sugar*
- Juice of ½ a Meyer lemon
1 Preheat oven to 210° F.
2 In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add lemon juice and continue to beat until stiff peaks form. Change speed to high and slowly pour in sugar. When meringue is thick and shiny, turn off machine, and spoon meringue into piping bag. On lined baking sheet, pipe 1-inch kisses, spacing about ¾-inch between each. Bake for 1 hour and 10 minutes. Turn off the oven and leave kisses in for another hour. Store in airtight container.
*To make homemade confectioner’s sugar on Pesach, just blend granulated sugar in a Vita Mix, Blendtec or any other high powered food processor, until sugar reaches a powder-like consistency.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) - Subscribe Now