I made these up then someone told me they were in a recipe book.... Pffft.....
When ever I would make stuff like mac & cheese, banana pudding, etc..... and I have whites left over I make what the recipe book calls meringue kisses. I started off making 'em peppermint and giving them away like the roasted coffee beans for after dinner breath fixer uppers.
I made banana pudding again today for Baby Sister and had 5 whites left. Whites at room temperature, either whisk or whip on high in a non-reactive pan (glass or SS) Whites whip best in copper but it is reactive and thats a whole disscussion in itself.
5 clear whites, no moisture or fat like a bit of yolk allowed.
1C powdered sugar, just to suit your fancy, even Pops would like these with just a touch of splendra!
Pinch Cream of Tater (This holds the foam)
2 or 3 drops of food color what ever matches your extracts.
1 Cap Extracts (I have used pineapple, strawberry, vanilla, Maple, peppermint, butter pecan, etc)
This one is for Baby Sis and she like Pina Colada (rum, pineapple, and coconut)
Whip the meringue, add some cream of tater, when the eggs start to firm up, slowly add sugar, food color and extracts. This is not like a meringue in that you can not over whip it.
Oil your pans
Make that meringue
I use a small SS scoop, if you don't own all 4 common sizes, buy them. You can thank me later!
YOu can use a spoon like I did for years basically making a carnard (correct me if that is not the right word) The scoop is soo much easier for all kinds of things! Uniformity at its finest!
80 kisses in a low oven, I think I am at 250. just to dry the meringue. Probably an hour or so.
Be back with the pictures when its done.