Kisses & Meringue Shells
Yield
12 servingsPrep
10 minCook
50 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| ¾ | cup |
powdered sugar
|
|
| ¾ | teaspoon |
almond extract
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 177 | ml |
powdered sugar
|
|
| 3.8 | ml |
almond extract
|
*
|
| 1.3 | ml |
salt
|
|
Directions
Combine egg whites and salt.
Beat until stiff. Sift powdered sugar.
Fold into egg whites.
Add flavoring. Drop by teaspoonfuls onto a wet board covered with waxed paper.
Bake in slow oven (325 F) about 50 minutes.
Prepare the recipe for kisses.
Shape with a spoon or a pastry tube.
Bake as kisses.
When baked, remove top and soft portion. Place shells in oven to dry.
Remove from oven. Cool. Fill with sweetened whipped cream, or with a combination of diced, sweetened fruit and sweetened cream.
If desired, the meringue for the individual shells may be tinted with any food coloring and the shell baked in the usual manner.
12 servings.
