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Italian Candy Meringues
Courtesy Pastiglie Leone, www.pastiglieleone.it
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Makes about 60 meringues
These pretty pastel colored meringues are lovely at Easter time, but delicious all year round!
4 large egg whites
1/2 teaspoon salt
3/4 cup superfine granulated sugar
1 box, 1 ounce, Pastiglie Leone candies, your favorite flavor
Preheat the oven to 175°F and line 3 baking sheets with parchment paper.
Beat the egg whites with the salt in a standing electric mixer at high speed until stiff peaks form. Gradually add the sugar, still beating at high speed, until glossy peaks form.
Spoon the meringue into a zip-lock or pastry bag and pipe 1-inch meringues onto the baking sheets. Top each meringue with a few Leone candies.
Bake until firm, but still white, about 2 hours. Allow to cool completely on the sheets on a rack before removing them.
Store for up to a month.
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