Ingredients
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3 large egg whites, room temperature
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1/4 tsp cream of tartar
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1/4 cup granulated sugar
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1/2 cup confectioners' sugar
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1 tsp vanilla extract
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1/2 tsp flavored extract like anise, coconut, or lemon (optional)
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Regular or gel red food coloring, as needed
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Regular or gel green food coloring, as needed
Steps
1
Preheat oven to 250°F. Line a baking sheet with parchment. In a clean, dry bowl, use a stand mixer or hand mixer to whisk together the egg whites and cream of tartar, beating 3–4 min. on high until soft peaks form.
2
Adjust speed to low, and slowly add the granulated sugar. Beat on medium-high speed until stiff peaks form. Add the confectioners’ sugar, vanilla, flavored extract (if using), and a pinch of salt. Beat until combined and again until stiff peaks form.
3
Using a silicone brush, make streaks of red and green food coloring in a piping bag or resealable plastic bag, aiming for 3 total streaks. Add meringue mixture to bag. Hold the pastry bag perpendicular to parchment-lined baking sheet and pipe meringues in small dollops to form the shape of a chocolate kiss, aiming for 2 inches high and 1½ inches in diameter.
4
Bake meringues 1½ to 2 hours. Once they feel firm and dry, turn off oven, and allow to remain in the closed oven for at least 2 hours and up to overnight, until completely cooled. Keep in an airtight container up to 7 days.
Tips
If desired, brush just one color of red or green in the piping bags to make the meringues one color
