Spicy Meringue Kisses

If you don't have a piping bag and star tip, snip a corner from a large zip-top plastic bag, and use it to pipe meringue onto a baking sheet.

Yield: 5 dozen (serving size: 1 cookie)

Ingredients

• 2  large egg whites
• 1/8  teaspoon  cream of tartar
• Dash of salt
• 1/4  cup  packed light brown sugar
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground ginger
• 1/4  teaspoon  vanilla extract
• Dash of ground black pepper
• Dash of ground cloves

Preparation

Preheat oven to 225º.

Cover 2 large baking sheets with parchment paper; secure with masking tape.

Place egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add cinnamon and remaining ingredients; beat just until blended.

Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.

Bake meringues at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven for 1 1/2 hours or until dry. Carefully remove meringues from paper.

Nutritional Information

Calories:

4 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.1g

Carbohydrate:

0.9g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

5mg

Calcium:

1mg