Meringue Kisses

Preheat oven to 210F (100C.)

Line a baking sheet with silicone or parchment paper.

Beat eggs with mixer on a low speed until foamy. Slowly mix in sugar one teaspoon at a time.

Increase speed of mixer to medium and continue beating until you reach medium peaks.

Mix in flavoring for 1 minute.

Place in a piping bag with desired tip. If you don't have a piping bag, use a sandwich bag and cut off one of the ends or drop on baking sheet by the teaspoon.

Pipe 1" (2.5cm) dollops.

Bake 45 minutes, turn off oven and leave the meringue in the oven 2 hours with the door closed. This helps prevent cracking.

Store in airtight container up to two weeks.