Kisses & Meringue Shells

Three egg whites, powdered sugar, a pinch of salt, and almond extract. That’s the entire ingredient list for these meringue kisses and shells, and somehow they bake into something that shatters on your tongue and dissolves into sweetness.

The egg whites get beaten to stiff peaks first, then sifted powdered sugar is folded in gently. Folding matters here. Stirring or beating at this stage knocks the air out and you’ll end up with flat, chewy discs instead of light, crisp puffs.

For kisses, drop by teaspoonfuls onto waxed paper. For shells, shape with a spoon into little cups or use a piping bag. After baking, scoop out the soft center, dry them further in the oven, and fill with sweetened whipped cream or fruit.

Chef Tips

• Make sure the bowl and beaters are spotless. Any trace of grease or yolk prevents the whites from whipping to full volume.
• Sift the powdered sugar before folding. Lumps won’t dissolve and leave gritty spots in the meringue.
• Bake low and slow. The oven is really drying the meringue more than cooking it. They should stay white or just barely blush with color.
• Store unfilled meringues in an airtight container. Humidity is the enemy and will make them sticky and soft within hours.

Variations

• Tint the meringue with a drop of food coloring for pastel-colored shells at parties or showers.
• Replace almond extract with vanilla for a more neutral flavor that pairs with any filling.
• Fold in 2 tablespoons of cocoa powder for chocolate meringue kisses.