Meringue Kisses

I've never had the privilege of having a meringue kiss, until now.  I don't know why I've waited my entire life to try them.  The kids said they tasted like marshmallows, and I think I agree with them.  They're a little time consuming, but are so cute and elegant looking, and pretty simple to make (if you can separate egg whites from the yolks).  You get a ton of these cute little Meringue Kisses, but they don't last long, so it's a good thing!  My kids kept snatching them before I even had the chance to dip them in chocolate.  Some were a little more stealthy than other.  The 11, she's like a ninja!  Never saw her coming or leaving.  Now the baby, he could have cared less if I caught him with is cute little fingers wrapped around as many Meringue kisses as they could hold.

4 egg whites, at room temperature
1 cup sugar
1/4 teaspoon cream of tarter
1/2 teaspoon vanilla extract
Red food coloring
1 cup semi-sweet chocolate chips
2 teaspoons shortening

Preheat the oven to 200 degrees.  Place egg whites in a large bowl and beat with beaters until soft peaks form (when you pull the beaters out of the egg whites (while the beaters are off) the whites stick up where the beaters left, but don't stay up).  Add the cream of tarter and gradually pour in the sugar while beating.  Continue beating until stiff peaks form (when you pull the beaters out of the mixture the egg whites stay standing up).  Add in the vanilla and a few drops of the red food coloring and beat for 2 more minutes.  Spoon the mixture into a pipping bag with a 1/4 inch round tip.  Place parchment paper on 2 large baking sheets and pipe kisses onto the sheets about 1/2 inch apart.  To pipe the kisses, hold the tip about 1/2 inch from the baking sheet and squeeze until you have a circle of meringue about 3/4 inch in diameter.  Stop squeezing, then lift the bag straight up.  That will give the kisses the cute little curved tip.  Bake for 1 1/2 hours in the preheated oven.  Let the kisses cool completely.  Combine the chocolate chips and shortening in a small microwave safe bowl.  Cook on high in 30 second increments, stirring well after each 30 seconds, until melted and smooth.  Dip the bottom of the kisses in the melted chocolate and set on parchment paper to set.

Recipe adapted from Martha Stewart.

Linked on The Busy Bee's, Tatertots and Jello Your Home Based Mom, Six Sisters' Stuff and Manic Monday.