MERINGUE KISSES
These colourful mini meringues are a great little sweet party nibble. You can also pop them on top of a summer bake or dessert to stunning effect
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield makes 30
Number Of Ingredients 5
Steps:
- Line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
- In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
- Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
- Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
- Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
MERINGUE KISSES III
When my brother got married last May, my mother made sure to give his bride a copy of this recipe. Any flavor of gelatin may be used in this recipe. They're light, airy and if you use a citrus flavored gelatin they have a refreshing tang.
Provided by COOKINGFANATIC
Categories Desserts Cookies Meringue Cookies
Time 1h5m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (125 degrees C). Line baking sheets with brown paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, salt, and gelatin, continuing to beat until stiff peaks form. Fold in vinegar and chocolate chips if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake in the preheated oven for 25 minutes, then turn the oven off and leave cookies in for an additional 20 minutes or until they dry out. Cool completely before removing from the paper.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 11.6 g, Fat 2.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 22.2 mg, Sugar 10.1 g
MERINGUE KISSES I
These are sometimes called "forgotten cookies" because you make them, put in the warm oven and forget them.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper; set aside.
- In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff.
- Beat in sugar 1 tablespoon at a time. Add vanilla and fold in chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours. Variation: Add food coloring for festive holiday touch: green for Christmas; pink and yellow for Easter, etc.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 14.4 g, Fat 2.8 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 10.3 mg, Sugar 13.5 g
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 FROM ENTERTAINING
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
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.
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CHOCOLATE CHIP MERINGUE KISSES RECIPE | REAL SIMPLE
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4/5 (227)Calories 66 per servingTotal Time 2 hrs 5 mins
- With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time; continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.
- Drop mounds of the meringue mixture (each equal to 2 tablespoons) onto parchment-lined baking sheets, spacing them 1 inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on the baking sheets.
MERINGUE KISSES RECIPE | FRENCH RECIPES | UNCUT RECIPES
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Servings 60Total Time 1 hr 30 minsPrice MakesCalories 170 per serving
- - Make sure the bowl doesn't get too hot, you might risk cooking the Whites. Keep stiring until the all Sugar has dissolved.
MERINGUE KISSES WITH CHOCOLATE FILLING | RECIPE | CUISINE ...
From cuisinefiend.com
Cuisine BritishTotal Time 1 hr 30 minsCategory Desserts
- Preheat the oven to 180C/350F/gas 4. Pour the sugar into an ovenproof dish and place it in the oven to warm up while you’re beating the egg whites.
- Using a handheld mixer with balloon beaters or a standing mixer with the balloon attachment, whisk the egg whites to stiff peaks at high speed – it should take about 10 minutes. Remove the sugar from the oven and turn it down to 100C/210F/gas ¼.
- With the mixer running, start adding the sugar to the whites by a spoonful. Keep beating for a few more minutes after all the sugar has gone in order to dissolve it – it will make for a more stable meringue.
- If using the food colouring, swirl a few drops or a tiny bit of the paste into all or some of the meringue mix with a spoon or a knife for a rippled look.
CHOCOLATE MERINGUE KISSES RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 29 per servingServings 48
- Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
- In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.
- Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.
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Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 1 hr 5 mins
- In a large bowl beat egg whites and salt until soft peaks form. If you are wanting to add a color now is the time.
CHOCOLATE MERINGUE KISSES | KING ARTHUR BAKING
From kingarthurbaking.com
2.8/5 (4)Total Time 16 hrs 45 minsServings 36Calories 70 per serving
- Preheat the oven to 350°F. Line a baking sheet with parchment paper., In a large bowl, combine the egg whites, cream of tartar, and salt.
- Whip until soft peaks form., Gradually add the sugar, whipping until the mixture is stiff and glossy., Gently fold the sifted cocoa powder into the meringue until evenly incorporated., Fit a piping bag with a 1/2" or larger round tip and spoon the meringue into the bag., Position the tip and bag directly over the prepared pan, and pipe the meringues onto the parchment, leaving 1" of space between the meringues., Place the meringues into the preheated oven, then turn the oven off., Let the meringues sit in the oven (keep the door closed) overnight, or until the oven is completely cool., Remove the meringues from the oven., To temper the chocolate, place 1 1/2 cups (9 ounces) of chocolate in a temperer or in a double boiler and melt until completely smooth., Remove the melted chocolate from the heat and gradually stir in the remaining 1/2 cup (3 ounces) chocolate., Keep stirring until the chocolate is fully melted and warm to the touch; it should be between 86° and 88°F., To ensure that
- The chocolate should harden and become shiny., Dip half of each meringue into the chocolate, allowing the excess chocolate to drip, and return them to the parchment-lined baking sheet to set.
CHOCOLATE MINT MERINGUE KISSES - GARLIC & ZEST
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4.9/5 (7)Total Time 2 hrs 20 minsCategory DessertCalories 100 per serving
- In a large bowl, with an electric mixer or stand mixer, whip the egg whites on high speed until light and frothy. Slowly add the sugar and cream of tartar. Continue whipping on high speed until glossy and stiff. Add the peppermint extract and whip just a few more seconds to incorporate the extract into the egg whites. Gently fold the grated chocolate into the egg white mixture.
- Pipe the meringue onto the parchment paper into 1 - 1 1/2 inch stars. Bake for 2-3 hours until meringues are crispy -- and not soft. Test them by cooling the meringue for a minute, then tasting. They should be crisp all the way through. Let meringues cool on the pan.
CHOCOLATE CHIP MERINGUE COOKIES | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (1)Total Time 4 hrs 10 minsCategory Dessert, SnackCalories 70 per serving
- About an hour before you plan to make your cookies, take your eggs out of the refrigerator so they can come to room temperature.
- Separate the eggs. Add the egg whites to the bowl of an electric mixer with a whisk attachment. Start with the mixer at medium speed, and gradually increase the speed every few minutes and beat until foamy.
- Add the cream of tartar and beat until soft peaks form. Peaks are the "mounds of meringue" that pull up when removing the beaters from the foam. You'll know your peaks are soft when the tops gently fall over. (Be careful here not to overbeat.)
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