Food Network Magazine - (12)December 2020

30 FOOD NETWORK MAGAZINE

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MERINGUE KISSES ACTIVE: 40 min l TOTAL: 3 hr 40 min (plus cooling) l MAKES: about 70

4 large egg whites,
at room temperature
½ teaspoon cream of tartar
¼ teaspoon salt
2¼ cups confectioners’ sugar
1 11-ounce bag white chocolate chips
1 tablespoon coconut oil or
shortening
Red sanding sugar, for decorating

1. Position racks in the upper and lower
   thirds of the oven; preheat to 250 ̊.
   Line 2 baking sheets with parchment
   paper. Beat the egg whites, cream of
   tartar and salt in a large clean dry bowl
   with a mixer on medium speed until
   foamy. Increase the speed to medium
   high and beat until thick and opaque,

about 1 more minute. Gradually add the

confectioners’ sugar, about ¼ cup at a

time, and beat until stiff, shiny peaks

form, about 5 more minutes.

2. Transfer the meringue to a piping bag
   fitted with a large round tip. Pipe 1-inch
   drops on the baking sheets, pulling the
   bag up to form a peak. Bake until the
   meringues are dry and crisp, about
   3 hours. Let cool on the baking sheets.


3. Combine the white chocolate chips
   with the coconut oil in a microwave-
   safe bowl. Microwave in 30-second
   intervals, stirring, until melted. Dip the
   bottoms of the meringues in the white
   chocolate, then dip in red sanding sugar.
   Place the meringues on parchment
   paper and let set.

RYAN DAUSCH.

PRESENTED BY

'R.eynoldA

KITCHENS