Shoes & Sweets 4

Pretty in Pink! I very much like the classic peep toe pump all shined up with a broach and partial open heel! Classically cute.  In ode to their girlishness, I thought a pairing of adorable pink bon bon sized meringue goodness would be oh so delightful!

Twice-Kissed Meringues

Ingredients

Whites from 4 large eggs
1⁄4 tsp cream of tartar
1 cup sugar
1 tsp vanilla extract
Red liquid food color
4 tsp unsweetened cocoa powder
Chocolate mini Kisses (from a 10-oz bag) or any variety Bites small candies

Preparation

1. Heat oven to 200°F. Fit a pastry bag with a 1⁄2-in. plain, round piping tip. Line 2 baking sheets with foil.

2. Beat egg whites in a large bowl with mixer on medium speed until frothy. Add cream of tartar; beat until soft peaks form when beaters are lifted. Increase speed to high and, adding sugar 1 Tbsp at a time, beat until glossy, stiff peaks form when beaters are lifted and meringue feels smooth when rubbed between your fingers. Beat in vanilla.

3. Divide meringue in thirds (about 13⁄4 cups each), leaving 1 portion in bowl, putting another portion in another bowl and remaining meringue in the pastry bag. Tint portion in 1 bowl pink; stir cocoa powder into other bowl.

4. Pipe a row of meringue dots 11⁄2 in. apart on a lined baking sheet. Place a chocolate Kiss on each dot. Then pipe meringue on chocolate in a Kiss shape. Repeat with meringue remaining in bag. Wipe bag and coupler clean. Repeat with pink and brown meringue.

5. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in 1 hour or overnight. Peel meringues off foil. Choose a dry day to make these and make sure your mixing bowl is squeaky clean.

Planning Tip: Can be made up to 1 week ahead. Store airtight in a cool, dry place.

Shoe image from Giuseppe Zanotti Design_ photo from Brides via Banquet Event

Meringue image by Charles Schiller via Woman's Day