Meringue Kisses

Ingredients

• 4 egg whites
• 1 teaspoon vanilla
• 1 cup granulated sugar
• Pinch of salt

Method

1. 1

   Beat egg whites very stiff and dry, add pinch of salt and sugar one teaspoon at the time, beating hard.

2. 2

   When all is used add vanilla.

3. 3

   This meringue should be stiff enough to hold shape.

4. 4

   Put ungreased brown paper on baking sheet, drop meringue on paper allowing heaping teaspoon to each.

5. 5

   Put meringues 2 inches apart and do not attempt to smooth.

6. 6

   Cook in slightly warm oven for about 50 or 60 minutes.

7. 7

   These cakes do not cook, but dry and should not be allowed to brown.

8. 8

   To test pick up cake and see if it is crisp and firm.

9. 9

   This quantity makes 16 large meringues.

10. 10

    To vary, add pecans or chopped dates before dropping on paper to cook.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 34. The excerpt below is the record exactly as published.

Meringue Kisses 4 egg whites 1 teaspoon vanilla 1 cup granulated sugar Pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.