Clouds of sweet goodness!

When I was a kid there was a bakery down the street from where we lived that made the most wonderful meringue kiss cookies. Since that bakery closed I have not found anyone else that makes them as good. So I decided to make my own. I think they're pretty good. I'll let you be the judge though.

Meringue Kiss Cookies

4 egg whites at room temp.
Pinch of kosher salt
1/4 tsp. cream of tarter
1 cup superfine sugar
1/2 tsp. pure vanilla extract

Preheat the oven to 350*. Place the egg whites and salt in the bowl of a stand mixer. Beat on high until eggs get frothy. Sift in the cream of tarter and continue mixing on high. Once the egg whites start turning thick and shiny add in the sugar a little at a time. Finally add in the vanilla. The mixture should have stiff peaks and be very shiny.

Line a cookie sheet with parchment paper. Dollop the batter on the sheet using 2 spoons (one to scoop, the other to slide it off the spoon onto the paper) or use a pastry bag to pipe it on the sheet in two inch rounds.

Place the cookie sheet in the preheated oven. Turn the oven temp down to 200*. Bake for 1.5 hours turning the sheet halfway through. Turn off the oven and let the cookies cool completely in the oven (usually overnight is best). Store in an airtight container.

Tips:
~ If you don't have superfine sugar you can make your own. Place 1 cup of granulated sugar in a food processor and process for 30 to 45 seconds.
~ This recipe is best made with a stand mixer. If you don't have one be sure to use your hand mixer on the highest speed you have.
~ When you separate the eggs be sure there is no sign of yolk in the whites. The whites won't stiffen up with any fat in them.
~ Make sure all of your equipment is clean, dry and free from any grease or oils.
~ Be sure to use the parchment paper. Don't use wax paper or the cookies will stick. Also don't use any kind of grease or non-stick spray. This will make the cookies burn.
~ If the cookies start to brown turn the heat down. The cookies should stay a light color.
~ This recipe will turn out best on a day with low humidity.

Now I understand this seems like a pain to make. It's really super simple though. If you take the time to follow the tips you'll have a great treat to share!