Strawberry Meringues
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Prep Time
3 hrs 12 mins
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Cook Time
3 hrs 12 mins
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Course
Dessert
Strawberry Meringues
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 egg whites from 4 large eggs
- ¼ teaspoon cream of tartar
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- ½ cup strained strawberry jam* warm the jam in the microwave for 20-30 seconds before straining, it will be infinitely easier to push through a strainer
- 48 milk or dark chocolate Hersheys Kisses
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Instructions
- Preheat oven to 200°F. Line 2 baking sheets with parchment paper or foil lightly sprayed with cooking spray. Unwrap Hershey Kisses (an excellent kid's job) and place 24 Kisses on each sheet for a total of 48.
- With an electric mixer, beat egg whites until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in vanilla extract until combined.
- Prepare a large pastry bag (or a large resealable plastic bag with one corner snipped off) with a large star tip. Spoon meringue batter into bag drizzling 1-2 teaspoons jam over each large spoonful. Pipe a circle around each kiss and continue piping two gradually smaller circles on top of the first circle, forming a larger "kiss".
- Place the two sheet pans in pre-heated oven and bake for one hour. Turn oven off and allow meringues to remain in oven at least 1 hour or until completely cooled.
Notes
- Notes:~ *Look for the brightest, prettiest strawberry jam you can find. I used my Strawberry Freezer Jam as it keeps it beautiful color even after being frozen for months!~ Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.~ Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.~ It's more difficult to make succesful meringues when the weather is humid. Moisture will prevent egg whites from forming stiff peaks.Adapted from McCormick
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