Preheat oven to 180°F (80°C). Line two baking sheets with parchment paper.  

In a grease-free bowl of a stand mixer, using the whisk attachment, whip egg whites on medium-low speed until white and foamy; about 1 minute.



Add in the cream of tartar. Starting on medium-low speed, incorporate the cream of tartar into the whites, increase the speed to medium speed. When the bubbles in the foam become smaller and more uniform in size, increase speed to medium-high.



When the meringue is at the soft peak stage, while still whisking, slowly stream in ¼ cup (50 grams) of the Redpath® Granulated Sugar into the whipped whites. Ensure the sugar has dissolved, there should be no gritty feel, before slowly adding more sugar.



Once all of the sugar has been added to the foam, increase the speed to high; whip for about 1 minute. Add vanilla extract. Whip whites until stiff peaks form and are glossy; about 2 minutes, make sure not to overbeat.



Fill a piping bag fitted with a plain or star tip, and fill with the meringue. Pipe quarter-sized kisses onto prepared baking sheets.



Place baking sheets into the preheated oven. Bake for 1 to 1 hour 15 minutes, or until the meringues are crisp and the bottoms sound hollow when gently tapped. When ready, meringues should also peel off the parchment paper easily.

Turn off oven and allow meringues to dry out while the oven and meringue cools.

With a small clean paintbrush, brush gold or silver edible dust onto the cooled meringues.

For a more concentrated lustre, mix about ½ teaspoon (1 gram) of the edible glitter with a few drops of pure lemon extract or vodka. Lightly brush meringues with the glitter mixture.



Store in a cool, dry area in an airtight container, for up to a week.