Ginger Meringue Kisses

Instructions

1. Heat oven to 200°F (93°C), line two baking sheets and ensure bowl and beaters are perfectly grease-free.
2. Whip egg whites, salt and cream of tartar until foamy. Add 210 g sugar gradually while beating.
3. Continue to glossy, stiff peaks, then gently fold in the measured dry or concentrated flavor additions; avoid oily inclusions.
4. Pipe 48 small kisses with 2 cm gaps on parchment.
5. Dry in oven 85–105 minutes, then turn oven off and let meringues cool inside the closed oven for 1 hour.
6. Store completely dry meringues airtight, away from humidity. These are baked/dried, never served as raw whipped egg white.