Dacquoise Kisses

Directions

1. 1
   Heat oven to 200 degrees.
2. 2
   Place almonds and cornstarch in food processor, and pulse to coarse meal.
3. 3
   Add salt and sugar, and process until completely fine, 30 seconds.
4. 4
   Remove from processor, and set aside.
5. 5
   Combine milk and vanilla in small bowl, and set aside.
6. 6
   Place egg white in mixer bowl fitted with whisk attachment, and beat on medium-low until foamy.
7. 7
   Add 1 teaspoon sugar, and continue beating until soft peaks form, 30 seconds.
8. 8
   Increase speed to high, sprinkle in remaining sugar, and beat until stiff, about 20 seconds.
9. 9
   Remove bowl from machine, and fold nut mixture and milk gently into egg white with rubber spatula.
10. 10
    On 2 parchment-lined sheet pans, pipe about 50 button-sized kisses with pastry bag fitted with small round tip.
11. 11
    Bake 2 hours, rotating pans halfway through.
12. 12
    Turn oven off and dry meringues several hours or overnight.
13. 13
    If not serving immediately, transfer to airtight container.