MERINGUE KISSES (gluten free)

Today I’m going to show you an easy recipe, which I used for a sweet table for my cousins's Silver Wedding. 

Meringue kisses are little piles of dry meringue, very sweet but not cloying.
As they are dry, they can last for about three months in a closed container.

Ingredients:
3 egg M whites
A few drops of lemon juice
75 g white sugar (2.6 oz.)
75 g icing sugar (2.6 oz.)
1 teaspoon of vanilla extract
Colorant (optional)

Preheat the oven at 80ºC (175ºF).
Beat the egg whites with the lemon juice and when they start to form peaks add the white sugar and the vanilla extract.

Keep beating until stiff. 

Add carefully the icing sugar using a spatula, with encircling movements.
If you want to add colorant, do it now.
Finally, put it inside a piping bag, with the tip you prefer and make the kisses. 

Bake them for 1 hour and a half or two hours. They must be completely dry on the inside; you can break one to check.

And here you have a pic of the sweet table.