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.
INGREDIENTS
- 2 egg
whites
- ½ cup
superfine granulated sugar
- ¼ teaspoon
cream of tartar
- 4
tablespoons finely ground pistachios
- ½
scant teaspoon rose water
INSTRUCTIONS
- Preheat
oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Place
egg whites in a large bowl.
- Whisk
at high speed until stiff peaks form.
- Add
sugar gradually, 1 tablespoon at a time.
- Scrape
the bowl down and whisk for 6 minutes until stiff and glossy.
- Add
cream of tartar and whisk for 2 minutes further.
- Fold
in rose water and 1½ tablespoons of the ground pistachios.
- Turn
your piping bag inside out and paint stripes of red food colouring along
the sides.
- Fill
the piping bag with the meringue, cut the tip and pipe out your kisses.
- Sprinkle
the tops with the remaining pistachios.
- Reduce
oven temperature to 250 degrees Fahrenheit and bake for 30 minutes.
- Turn
the oven off and allow the meringues to bake for a further 30 minutes.
NOTES
Store in an airtight container in a cool, dry place for up
to 2 weeks.
