Pomegranate Molasses Meringue Kisses
This recipe was adapted from Food Network & Betty Crocker.
Servings 34 meringues
Ingredients
- 1 ½ teaspoons pomegranate molasses
- 2 to 3 drops of red food coloring
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup granulated sugar
Instructions
- Position racks in the middle and lower third of the oven; preheat to 200 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Combine the pomegranate molasses and food coloring in a small bowl.
- Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the mixer speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form, about 3 more minutes.
- Fit pastry bag with a large round tip. With a small brush, paint 4 evenly spaced stripes of food color on the inside of the bag from tip to upper edge. Carefully spoon all meringue into a bag. Pipe 1 1/2-inch diameter kisses about 1 1/2 inches apart onto paper-lined cookie sheets.
- Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.