Swiss meringue kisses

Method

1. Start. Heat whites and sugar over a water bath, whisking, to 160°F / 71°C.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Whip glossy and cool; pipe onto parchment.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions.
3. Finish. Dry 75–100 minutes, then cool in the switched-off oven.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.