Sandra Lee — host of Food Network's SEMI-HOMEMADE COOKING WITH SANDRA LEE — appears on AS THE WORLD TURNS's talk show OAKDALE NOW on October 18 to give hosts Katie and Brad advice on her signature "tablescapes" for Halloween, along with healthier treats for this candy-heavy holiday, though the effervescent cook admits that part of the dialogue was a bit of fiction on her part. "There's no point in talking about fat-free and sugar-free candy at Halloween!" she laughs. "But you know, it does send a good message, letting the viewer be aware that if you have dietary concerns, you can find fat-free things in the grocery store." At the end of Lee's segment, she recommends a recipe for "Sealed With A Kiss," which Brad urges the audience to check out "on the Web site." The thing is, there's no OAKDALE NOW Web site — so Lee was gracious enough to provide the recipe for us.

Sealed With A Kiss

Makes: 24 cookies
Prep time: 15 minutes
Baking time: 3 hours
Cooling time: 20 minutes

Ingredients:
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon McCormick® imitation strawberry extract
3 drops McCormick® red food coloring

Special Equipment:
Pastry bag
No. 4 star tip

Directions:
1. Preheat oven to 200 degrees Fahrenheit. Line two heavy, large, cookie sheets with parchment paper.
2. Beat egg whites in large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form, about five minutes. Quickly mix in strawberry extract. Stir in food coloring, one drop at a time, until desired color is achieved.
3. Spoon meringue into pastry bag fitted with star tip. Pipe twelve, 1-inch-high x 1-inch-diameter mounds onto each prepared cookie sheet, spacing evenly apart. Bake for three hours or until dry and crisp. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

White Meringues Variation: Omit the red food coloring and use one teaspoon white vanilla or 1/2 teaspoon white crème de cacao instead of the strawberry extract.

Mint Meringues Variation: Substitute 1/2 teaspoon mint extract or white crème de menthe and two to three drops green food coloring, adding slowly until the meringues are pale green.

Note: To ensure a completely smooth meringue, the sugar must be added a tablespoon at a time. When making meringues, it is very important to have any equipment (bowls, mixers, spatulas, spoons) scrupulously clean. Any grease or fat can wreck an egg white foam. If your meringues keep breaking, fat or grease could be the cause. Rub equipment with lemon juice, then rinse and dry completely to get rid of all traces of fat. Humidity is also a factor when making meringues. An old adage states never to make meringues on a damp day. It's true: When the sugar in meringues absorbs moisture, it turns soft and sticky.