Fairy Kisses
Yield: approximately 65
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ¼ cup confectioners’ sugar
  • ⅛ teaspoon salt
  • Garnish: Wilton Sprinkles Pink Sparkling Sugar
  1. Preheat oven to 250°.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a large mixing bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form. Gradually add sugars and salt, beating until mixture is thick and creamy, approximately 5 minutes.
  4. Transfer egg-white mixture to a pastry bag fitted with a large star tip (Ateco #848). Using an upright motion, pipe egg-white mixture onto prepared baking sheets, pulling up tip to produce a drop shape.
  5. Garnish with sparkling sugar, if desired.
  6. Bake for 1 hour. Turn oven off, but leave meringues in oven for 6 to 8 hours to continue drying.
  7. Store in an airtight container with waxed paper between layers.
Kitchen Tip: Since humidity will affect meringues, bake these Fairy Kisses when the air is dry.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/fairy-kisses-recipe/