Meringue Kisses

Preheat the oven to 200F.

In the clean bowl of a stand mixer, add the egg whites (carefully separated from yolks to ensure no oily residue).

Add the cream or tartar and salt to the bowl. Begin mixing on low. Once frothy, gradually increase the speed to high and begin slowly adding in the sugar (1 tablespoon at a time)

After all of the sugar has been incorporated, add the vanilla.

Once a stiff peak consistency has been achieved, turn off mixture.

Transfer to a piping bag fitted with a large star attachment or with a piping tip of your choice.

Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.

Pipe your meringues allowing at least an inch of space between each.

Bake the meringues on the centre rack of the oven, at 200F for 1 hour.

Turn off the oven and leave the meringues inside for an extra 1-2 hour with the door propped open to allow for continued drying.