Meringue Smooches
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon imitation strawberry extract
- 3 drops red food coloring
- Pastry bag
- #4 star tip
- Preheat oven to 200 degrees F.
- Line 2 heavy large baking sheets with parchment paper.
- Beat egg whites in clean large metal bowl on medium speed until foamy.
- Add cream of tartar.
- Increase speed to high and continue beating until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until siff peaks form, about 5 minutes.
- Quickly mix in strawberry extract.
- Stir in food coloring, 1 drop at a time, until desired color is achieved.
- Spoon meringue into pastry bag fitted with star tip.
- Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto each prepared baking sheet, spacing evenly apart.
- Bake for 3 hours, or until dry and crisp.
- Cool meringues completely on baking sheets.
- Store in an airtight container at room temperature.
- White Meringue Variation: Omit the red food coloring and use 1 teaspoon of white vanilla or 1/2 teaspoon of white creme de cacao instead of the strawberry extract.
egg whites, cream of tartar, sugar, imitation, coloring, pastry
Taken from www.foodnetwork.com/recipes/sandra-lee/meringue-smooches-recipe.html (may not work)