Green and White Meringue Kisses

👨‍🍳 Method

1. 1
   Preheat the oven to 100°C (210°F) and line baking sheets with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the egg whites, until they start to firm into soft peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3. 3
   Add the sugar gradually, while whipping, and Whip until the foam is firm and glossy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Add the sugar a tablespoon at a time to foam that has already started to firm up: that way it dissolves in the whites, and the meringue comes out firm and glossy.
4. 4
   Fold in the vinegar into the foam gently.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Divide the foam in two and fold the food coloring into one half.

   Silicone spatula
6. 6
   Transfer the foam to a piping bag with a star tip and pipe small stars onto the baking sheets.

   Piping bagPiping tipsBaking panParchment paper
7. 7
   Dry in the oven 1½ hours, until the meringue is dry and releases easily from the paper.

   OvenBaking pan

   💡The low heat dries the meringue rather than baking it: it stays white, and dry and crisp all the way to the center.
8. 8
   Turn off the oven and leave the meringues in it 1 hour more, until completely dry.

   Oven