They are pillowy light and oh so yummy. Make a big
batch and share them with your friends. You’ll be sure to get lots
of hugs and kisses in return.
- 2 egg
- ½ cup
superfine granulated sugar
- ¼ teaspoon
cream of tartar
tablespoons finely ground pistachios
scant teaspoon rose water
oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
egg whites in a large bowl.
at high speed until stiff peaks form.
sugar gradually, 1 tablespoon at a time.
the bowl down and whisk for 6 minutes until stiff and glossy.
cream of tartar and whisk for 2 minutes further.
in rose water and 1½ tablespoons of the ground pistachios.
your piping bag inside out and paint stripes of red food colouring along
the piping bag with the meringue, cut the tip and pipe out your kisses.
the tops with the remaining pistachios.
oven temperature to 250 degrees Fahrenheit and bake for 30 minutes.
the oven off and allow the meringues to bake for a further 30 minutes.
Store in an airtight container in a cool, dry place for up
to 2 weeks.