Almond Meringue Kisses

Ingredients

• 2  egg whites
• 1  teaspoonalmond extract
• 1/4  teaspooncream of tartar
• 1/8  teaspoonsalt
• 1/2  cupsugar or sugar substitute blend* equivalent to 1/2 cup sugar
• 1  tablespooncornstarch
•   Silver, blue, or gold luster dust and/or unsweetened cocoa powder (optional)

Directions

Let egg whites stand in a medium bowl at room temperature for 30 minutes. Preheat oven to 300°F. Line two large cookie sheets with parchment paper; set aside.

Add almond extract, cream of tartar, and salt to egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). In a small bowl, combine sugar and cornstarch. Gradually add the sugar mixture to the egg white mixture, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

Transfer egg white mixture to a disposable piping bag fitted with a large closed star tip. Pipe 1-1/2-inch "kisses" on prepared cookie sheets, leaving 1 inch between kisses.

Place cookie sheets on separate oven racks; bake for 12 minutes. Turn off oven; let cookies dry in oven with door closed for 1 hour. Carefully lift cookies off parchment paper. Transfer to wire racks; cool completely.**

If desired, use a new paintbrush or a paintbrush used only for food to lightly paint luster dust atop cookies and/or sprinkle with cocoa powder.

*Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar.

PER COOKIE WITH SUGAR SUBSTITUTE: Same as above, except 9 cal., 2 g carb.

**Test Kitchen Tip: If the weather is humid, the cookies will quickly become tacky. To prevent this, transfer cookies to an airtight container as soon as they are cool. Cover; seal. Store at room temperature.

To store: Arrange cookies in a single layer in an airtight container. Cover and store at room temperature for up to 4 days.