Anise Meringue Kisses
rec.food.cooking/Gaylen D. Cook (1998)
Makes about 4 dozen kisses

The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists).

3 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1 1/2 tsp ground anise seeds

Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise.

Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes.

NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour.