Ginger meringue kisses are something that can be appreciated in either of two formats–as a crispy cookie or as a fluffy pie topping. It all began as a quest to make meringue in lieu of whipped coconut cream. Making a refreshing tropical fruit pie was the impetus, and the last thing I wanted to do was put the whole pie back in the oven to cook a meringue topping. Adding meringue kisses later was the best solution. While the pie chilled in the fridge, I whipped some meringue and added ginger to the mix. This recipe makes enough for a pie plus a plate full of meringue cookies.
- 3 egg whites
- 2/3 cup icing sugar (also known as powdered sugar)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- Whip egg whites with an electric mixer on high speed until soft peaks form. Add vanilla.
- In a small bowl, whisk together icing sugar and ginger. Gradually add sugar mixture to egg whites, blending in until well incorporated. Continue whipping for 2 minutes or more, until mixture is stiff but not too dry.
- Transfer whipped mixture to a pastry bag or zip top plastic bag with a corner snipped off. Line a baking tray with parchment. Squeeze meringue into swirls or kisses and bake at 325 degrees F (165 C) for 20 to 30 minutes. If you prefer the meringues to be chewy inside, remove from oven immediately to cool. To produce crisp meringue cookies, turn off the oven and allow the kisses to cool gradually in the oven for 20 minutes or so.