Catholic Recipe: Holiday Party Kisses or Meringues
Beat egg whites with electric mixer at medium speed until froth starts to appear. Add salt and cream of tartar. Continue beating for 5 minutes, or until soft peaks form. Gradually add half the white sugar, beating constantly; then beat 5 minutes. Add remaining half of white sugar in the same way. After beating for 5 minutes, continue beating until the sugar is completely dissolved.
Remove beater and place the meringue mixture in a pastry tube with rosette end. Press it out to make rosettes 1” apart on brown paper spread over a baking sheet. (Or drop mixture from teaspoon.)
Christmas Decorating Option: sprinkle half the meringues with red sugar, the other half with green sugar.
Bake in a very slow oven (250° F.) 1 hour, or until meringues are firm, but not browned. (When done, meringues should lift off paper easily.) Remove from paper and cool on racks. Makes 26.
NOTE: When making meringues or kisses, or anything that uses only egg whites, slip the leftover yolks into a wire sieve immersed in a pan of simmering water. Simmer for 5 minutes. Remove and dry, then press the yolks through the sieve. Use to garnish salads, cooked butter vegetables, creamed vegetables, soups, and other dishes.