meringue kisses :-)

http://www.bakerella.com/meringue-kisses/

INGREDIENTS

• double the weight of castor sugar vs weight of egg whites:
• 
  
• 300 g superfine sugar (1 1/2 cups)
• 150 g egg whites (from about 5 eggs)

• food coloring (optional)

INSTRUCTIONS

1. Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 400 degrees F until the edges just begin to melt.
2. Meanwhile, pour egg whites into a mixing bowl and whisk until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
3. Remove the sugar from the oven and begin whisking again. Add one big spoonful at a time, ensuring that the whties come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 - 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
4. Decrease oven temperature to 200 degrees F. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.
5. To stripe kisses, turn piping bag inside out and paint on 4-5 stripes of food coloring. Roll the bag so the painted side is inside and carefully spoon in meringue mixture so it is packed in tightly. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet.
6. Bake at 200 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases in tact. Let cool completely. Meringues stored in an airtight container will keep for up to two weeks.  (probably closer to 40 mins)

Read more at http://www.bakerella.com/meringue-kisses/#2JJzbwccMeOE1gHK.99