Sealed with a Kiss Vanilla-Almond Kisses 1/4 cup + 1/2 cup superfine sugar 1 1/2 tablespoons cornstarch 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 1. Preheat oven to 225. Line large baking sheet with parchment paper, or use reusable nonstick cookie sheet liner. Place a 3/8 inch-wide star tip into 12-inch pastry bag. (If you don't have pastry bag and star tip, don't worry! You can drop little mounds of meringue with a measuring tablespoon--they won't look as pretty as the piped ones, but they'll taste just as good.) 2. In small bowl, mix 1/4 cup sugar with cornstarch and reserve. In medium bowl, with electronic mixer on high speed, beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup of sugar, 1 tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat 5 minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using pastry bag fill with mixture. 3. Onto prepared baking sheet, pipe kisses, spacing 1/2 inch apart. Or drop mixture by rounded tablespoonfuls. 4. For crisp meringues, bake in 225 degrees oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking. Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in airtight container at room temperature for up to 3 days.