COCONUT KISSES
Chewy on the inside and crisp on the outside, these meringue cookies are delicious. They add a light touch to the cookie platter, not only during the holidays but all year round. -Dorothy Beaudry, Albertville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 3
Steps:
- Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut., Drop by rounded tablespoonfuls 2 in. apart onto a parchment-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
COCONUT MERINGUE KISSES WITH MASCARPONE CREAM
Makes around 35 kisses
Provided by Julia Frey of Vikalinka
Categories Dessert
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Preheat oven to 400F/200C. Spread sugar on your baking sheet and heat it in the oven for 5 minutes until the edges start to melt.
- While your sugar is in the oven put your egg whites in the bowl of a stand mixer (it should be grease-free) and start whisking first on slow and then on high speed until stiff peaks form.
- Your sugar should be ready by now. Take it out of the oven and turn the temperature to 200F/100C.
- With the motor of the stand mixer running start adding hot sugar to the egg whites 1 tbsp. at a time, avoid large caramelised clumps of sugar. Hot sugar dissolves much quicker in egg whites. Your goal is to have a smooth, free of grit mixture. Rub a small amount between your fingers to make sure sugar is completely dissolved.
- Load the meringue mixture into a piping bag and pipe a bite-sized kisses using a plain tip or a star tip. It's your choice. Squeeze, pull and release. Don't worry if they are not perfect and uniform. Mine weren't!
- Dust a tablespoon of coconut over meringue kisses.
- Bake for 40-60 minutes depending on the humidity outside. As soon as you can peel them easily off parchment paper they are done.
- Cool completely.
- Melt white chocolate and dip the bases of meringue kisses into it, then dip in coconut flakes or gold sugar. (This step is optional)
- In a large bowl combine mascarpone, whipping cream, icing sugar and vanilla.
- Whip until smooth and stiff for about 3-5 minutes.
- Spread a tablespoon of mascarpone cream on the bottom of a meringue kiss and attach another kiss to it. Sprinkle some of them with coconut and some with gold sugar.
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 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
COCONUT MERINGUE COOKIES
I saw this recipe and thought that it was simple and easy. Also that is was very low in fat and low in calories. These make great treats for children.
Provided by Kaycee Barnes
Categories Drop Cookies
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
- Gradually beat in sugar 2 tablespoons at a time.
- Beat until stiff peaks form.
- Sift 1/4 cup of cocoa over mixture and fold together.
- Place in a heavy duty resealable bag and cut a small hole in the corner.
- Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
- Let sit in the oven for 1 1/2 hours.
- Then sprinkle with remaining cocoa.
COCONUT MERINGUE CAKE
A good cake to take along on picnics or for lunches.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
- Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
- To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
- Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 40.2 g, Cholesterol 96.1 mg, Fat 15.5 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 10.4 g, Sodium 278.8 mg, Sugar 27.4 g
CHOCOLATE MERINGUE KISSES
Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.
Provided by Mudpupsall
Categories Drop Cookies
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Grease three cookies sheets and dust with cocoa powder.
- Melt the chocolate square and set aside to cool.
- Beat the egg whites with salt until soft peaks form.
- Add sugar slowly and beat until mixture very stiff and shiny.
- Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
- Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
- They will have the shape of chocolate kisses.
- Bake 30 to 40 minutes.
- Remove cookies from sheets immediately.
- Cool completely and store in an airtight container.
COCOA MERINGUE KISSES
Categories Cookies Chocolate Egg Dessert Bake Valentine's Day Low Fat Wheat/Gluten-Free Kwanzaa Summer Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
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