We almost always have all the ingredients on hand — all 3 ingredients.
I was ready to make them one morning when I discovered I was out of pastry bags. Even though the actual meringue has only 3 ingredients I usually like to pipe the shapes — whether tart shells or kisses — with a pastry bag and decorative tip.
I bought 2 sizes of bags — 12-inch and 16-inch — and decided the larger bag would work better for a batch of meringue made with 4 egg whites which has a lot of volume.
After the bag is fitted with a tip I turned back the wide edge and balanced the bag, tip side down, in a tall glass. The bag is filled with meringue.
Fold the edges down and squeeze the meringue down toward the tip.
On parchment paper that is marked with 2.5-inch circles, pipe a blob in the middle of each circle and smooth with an offset spatula.
Then pipe a wider rim around each center and bake.
The bag will be almost empty. Throw the bag away and wash the tip and coupler.
What’s your favorite pastry?