MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)
If you can't find superfine sugar you can make your own by running granulated sugar in a food processor or blender until powdery. After you turn it off, let the powder settle for a minute before you open the food processor. See flavor variations below.
Provided by gailanng
Categories Dessert
Time 2h
Yield 50-52 kisses
Number Of Ingredients 6
Steps:
- Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
- For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
- Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
- ORANGE KISSES:.
- Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
- STRAWBERRY KISSES:.
- Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
- MINT KISSES:.
- Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
- COCOA KISSES:.
- Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
MERINGUE KISSES
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 70 kisses
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
- Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.
MERINGUE KISSES WITH VARIATIONS
Make and share this Meringue Kisses With Variations recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h15m
Yield 60 cookies.
Number Of Ingredients 4
Steps:
- In large mixing bowl at high speed, beat egg whites with cream of tartar until.
- foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks.
- Rub just a bit of meringue between thumb and.
- forefinger to feel if sugar has dissolved.
- Gently fold in almonds.
- Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
- Bake in preheated 225 degree oven until firm, about 1 hour.
- Turn off oven.
- Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour.
- Store in tightly sealed container with waxed paper between layers.
- (If stored cookies lose crispness, bake in preheated 200ºF oven about 15 to 20 minutes.).
- Variations:.
- Use amounts listed for 1 batch of cookies.
- To make 2 variations at a time, divide meringue mixture equally between 2 bowls.
- Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls.
- For all variations, omit ground almonds.
- Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract.
- Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.
- Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.
Nutrition Facts : Calories 32.4, Fat 1.6, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 4, Fiber 0.4, Sugar 3.5, Protein 0.9
MERINGUE KISSES
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 44 cookies.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
MERINGUE KISSES II
Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc.
Provided by Mary Frances Wasson
Categories Desserts Cookies Meringue Cookies
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
- Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
- Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
- Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
- To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 12.2 g, Cholesterol 5.4 mg, Fat 2.5 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 41.9 mg, Sugar 8.4 g
NAN'S MERINGUE KISSES - EASY TO BE CREATIVE
This is a basic meringue kiss recipe which is easy to do and open for experiments. I started with a simple vanilla flavor kiss and have made lots of different flavors. These have always been a hit for the holidays. NOTE: Depending on your oven, you may have to use a lower temperature than suggested so the kisses don't brown too much on the bottom.
Provided by CabinKat
Categories Candy
Time 1h5m
Yield 24 kisses
Number Of Ingredients 4
Steps:
- Preheat oven to 250º degrees.
- Beat egg white & salt with mixer until frothy or fluffy. Add sugar very slowly while still using mixer.
- Beat until a stiff peak forms and sugar is dissolved.
- Fold in by hand vanilla.
- Spoon (teaspoonful) onto lightly greased cookie sheet.
- Bake 40-45 minutes.
- Let cool slightly before removing to cooling rack.
- Store in airtight container.
- You can add (1/4 cup per batch or desired amount) chocolate chips, peanut butter chips, mint chips, etc. Fold these in last.
- You can also substitute the vanilla with any flavor extract. I have used cherry extract with chocolate chips. These were excellent.
- You can also add a couple drops of food coloring to the desired flavor of the kiss. If you use a drop of yellow with a drop of red to get an orange color you can use chocolate chips to have a Halloween kiss.
- I don't suggest using wet ingredients such as maraschino cherries, pineapple, etc.
LIME MERINGUE KISSES COOKIE RECIPE
Adapted from TAMI L. SMITH: Specialty Baker & Contributing Editor to www.baking 911.com. Try lemon or orange zest.
Provided by Rita1652
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
- Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
- Fold in lime zest and vanilla.
- Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
- Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.
Nutrition Facts : Calories 23.1, Sodium 11.1, Carbohydrate 5.6, Sugar 5.6, Protein 0.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love