Christmas Meringue Kisses Recipes

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MERINGUE KISSES



Meringue Kisses image

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

3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
1 cup sugar
1 teaspoon vanilla extract
Red and green food coloring, optional
44 milk chocolate kisses
Baking cocoa, optional

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.

CHRISTMAS MERINGUE KISSES



Christmas Meringue Kisses image

Make and share this Christmas Meringue Kisses recipe from Food.com.

Provided by kelycarter_

Categories     Dessert

Time 40m

Yield 6 dozen

Number Of Ingredients 7

3 egg whites
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1 cup sugar
1 cup blanched almond, chopped very fine
4 bittersweet chocolate squares, grated
1/4 cup maraschino cherry, chopped fine

Steps:

  • Preheat oven to 275.
  • Beat egg whites with salt and cream of tartar until they are doubled in size.
  • Continue beating and add sugar 1 tablespoon at a time.
  • Continue beating until the whites create stiff glossy peaks and the sugar is completely dissolved.
  • Make sure cherries are very well drained. Gently fold cherries, almonds and chocolate into egg whites.
  • Drop by teaspoon fulls onto a lightly greased cookie sheet. (Meringues may also be piped through a pastry bag).
  • Bake at 275`for 25 minutes or until firmly set.
  • Cool on wire racks.
  • (You may also drizzle the baked Meringues with melted chocolate after completely cooled).

MERINGUE KISSES & ICICLES



Meringue kisses & icicles image

Make meringue kisses and icicles to decorate a cake. The kisses look fabulous on our white chocolate, orange & cranberry Christmas cake

Provided by Cassie Best

Categories     Dessert

Time 2h20m

Yield Makes about 25 mini meringues

Number Of Ingredients 6

2 egg whites
200g white caster sugar
decoration , depending on the final cake you have chosen
red food colouring paste
50g dark chocolate , melted
edible glitter (available from cakecraftcompany.com) or lustre powder (optional)

Steps:

  • Heat oven to 120C/100C fan/gas ½. Line two-three baking sheets with parchment. Beat the egg whites until they are foamy and doubled in size. Add the sugar, 1 tbsp at a time, while you continue to whisk. The meringue will become thick and glossy and should hold up in stiff peaks on the beaters when it is ready.
  • For the meringue kisses, fit a disposable piping bag with a 1cm round or star nozzle. Hold it vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak. If you are making frosty icicles, make some meringue dots as well.
  • For colour-striped meringues, fit a disposable piping bag with a round nozzle, paint red food colouring paste in stripes onto the inside of the bag, then fill with meringue and pipe as before. Bake for 1 hr. Once cool, you can drizzle some of the meringues with melted chocolate and sprinkle with edible glitter or lustre powder, if you like.
  • For the icicles and snowflakes, scoop the meringue into a disposable piping bag and snip off a tiny opening. Pipe spiky icicle shapes onto the trays, making them thicker one end and thin at the other. Pipe crossed lines to make snowflakes.
  • Bake for 50 mins, then leave to cool on the tray for a few mins, then carefully loosen them off the parchment. Sprinkle with edible glitter or lustre powder, if you like. If left to cool completely, they may stick and break when you try to lift them off. If you are storing these, leave to cool completely, then layer in an airtight container between pieces of baking parchment. Now use the meringue kisses to make our white chocolate, orange & cranberry Christmas cake.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium

MERINGUE KISSES FROM ENTERTAINING



Meringue Kisses from Entertaining image

Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes approximately 50 kisses

Number Of Ingredients 5

6 egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 1/2 cups superfine sugar

Steps:

  • Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil.
  • Beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Add the sugar 1 teaspoon at a time, beating about 30 seconds between additions. When all the sugar has been added, beat an additional 6 minutes. Egg whites should be very stiff, glossy, and extremely smooth, but not dry.
  • Spoon the mixture into a large pastry bag fitted with a 1/2-inch star tip and pipe out "kisses," leaving 1-inch spaces. Reduce oven temperature to 200 degrees and bake for 1 1/2 to 2 hours, until the meringues are dry to the touch and can be lifted from the foil. Cool completely before storing in a cool dry place.

MERINGUE KISSES II



Meringue Kisses II image

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

2 egg whites
¼ cup white sugar
1 teaspoon almond extract
¼ cup white sugar
⅓ cup toffee baking bits

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

MERINGUE KISSES



Meringue Kisses image

Provided by Craig Claiborne

Categories     dessert

Time 2h15m

Yield About 30 meringues

Number Of Ingredients 2

3 egg whites
3/4 cup sugar

Steps:

  • Preheat oven to 250 degrees.
  • Put whites into bowl of electric mixer and start beating on high speed while gradually adding sugar. Continue beating until stiff.
  • Outfit pastry bag with No. 9 round pastry tube. Fill bag with mixture.
  • Line baking sheet with parchment paper (available in specialty kitchen-equipment shops). If parchment paper is not used, grease baking sheet lightly with butter. Squeeze out meringue into small mounds, slightly pointed on top (''kisses''). There will be about 30.
  • Place in oven and bake for 2 hours. When done, meringues should be dried throughout and should not brown. Leftover meringues will keep for weeks if stored in airtight container.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Protein 0 grams, Sodium 4 milligrams, Sugar 5 grams

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