Merenguitos cubanos (besitos de merengue)

Ingredientes

• 4 large egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 1 cup granulated sugar
• Pastry bag with large star tip 1M or #32

Preparación

1. 1

   Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper. Set aside.

2. 2

   In a stand mixer with the whisk attachment or in a bowl using an electric mixer, whisk the egg whites, cream of tartar, and salt, at low speed, for about 1-2 minutes until frothy. Slowly begin adding sugar, while whisking, until stiff peaks form, about 5-6 minutes total. You know you have stiff peaks when you flip over the bowl and the meringue stays in the bowl.

3. 3

   Transfer the meringue to a piping bag with a large star tip. Pipe 1 ½-inch in diameter meringue kisses onto the parchment paper-lined baking sheet.

4. 4

   Place in the oven and bake for 1 hour. After 1 hour, turn the oven off but leave them in there for 30 minutes with the oven off so they can firm up. DON’T OPEN THE OVEN DOOR.

5. 5

   Remove from the oven. The meringue kisses should be dry, firm, crispy but not brown or sticky. Allow to cool completely before serving. Enjoy!