Kisses Or Meringues
(1 to 2 Dozen Cakes)
1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar 2 egg whites 1/2 tsp. vanilla
Fine granulated or powdered sugar may be used for these cakes. If powdered sugar is selected, a little more will be required than of granulated. Only fresh eggs should be employed. Separate them and beat the whites with an egg whip, beating slowly at first and more rapidly as the eggs grow stiff. When they have become very stiff, add a tablespoonful of the sugar and continue the beating. When this has been beaten thoroughly, add another tablespoonful, and continue to add sugar in small amounts and to beat until all has been worked in.
Add the vanilla. Moisten with cold water a board that is about 1 inch thick, place over it some heavy white paper, and force the mixture through a pastry bag or drop by spoonfuls on the paper.
Place the board containing the kisses in a very slow oven, one so slow that instead of baking the kisses it will really dry them. If the oven is too warm, open the oven door slightly to prevent the temperature from rising too high. Bake until the kisses are dry and then remove them from the oven.
If desired, the inside of the meringues, which is soft, may be removed and the shell filled with a filling of some kind. Plain whipped cream or whipped cream to which fresh strawberries and sugar are added makes an excellent filling for this purpose. In fact, meringues filled and garnished with whipped cream make a very delightful dessert.