Kisses Recipes

MERINGUE KISSES

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

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.

LADY KISSES

Steps:

• Preheat oven to 360 degrees F.
• To make the orange waffle, begin by mixing the icing sugar with the butter. Then mix in the orange juice and egg white. Finally, add the flour and mix. Keep it in the refrigerator for 20 minutes. Spoon the batter to create some circles on a silpat or parchment lined backing sheet and dust with grated orange peel.
• Bake for 4 minutes. Create quickly the desired forms to the waffle.
• Break the chocolate and warm up in a saucepan to approximately 100 degrees F. Beat in the egg yolk and the icing sugar. Remove the mixture from the heat and cool it while beating. Combine the melted chocolate and chocolate spread with the whipped cream. Pour the cream into the egg yolk mixture and refrigerate for at least 2 hours.
• To serve the mouse, dip a spoon in a bowl of tepid water and spoon out the desired amount of mousse and create some quenelles to put on the orange waffle.
• Garnish with some fresh berries and a dusting of confectioners' sugar.

CHOCOLATE MERINGUE KISSES

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.

THUMBPRINT KISSES

Steps:

• Cream the butter and sugar together. Add the egg yolks and vanilla and mix well. Mix in the flour then knead in the finely chopped walnuts. Cover and chill dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chilled dough into 1 inch balls and place on ungreased cookie sheets. Make a thumbprint in the middle of each cookie.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
• In a small pan over medium heat melt the caramels and the light cream together. Stir until smooth. Spoon 1/2 teaspoon o the caramel into the thumbprint of each warm cookie then top with a chocolate kiss.

MERINGUE KISSES FROM ENTERTAINING

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

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.

LADIES' KISSES

Steps:

• Line 3 cookie sheets with parchment paper. Beat the butter and superfine sugar together in a bowl until pale and fluffy. Beat in the egg yolk, then the amonds and flour. Continue beating until well mixed. Shape the dough into a ball, then wrap in plastic wrap and let chill in the refrigerator for 1 1/2 - 2 hours.
• Preheat the oven to 325 degrees. Unwrap the dough and break off walnut size pieces, then roll them into balls between the palms of your hands. Place the dough balls on the prepared cookie sheets, spaced well apart to allow for spreading. Bake in a preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and carefully transfer the cookies, still on the parchment paper, to cooling racks to cool.
• Place the chocolate in a small heatproof bowl set over a pan of gently simmering water and stir constantly until melted. Remove the bowl from the heat. Remove the cookies from the parchment paper, and spread the melted chocolate over the bases. Sandwich them together in pairs and return them to the cooling racks to cool and set. Dust with a mixture of sifted confectioners' sugar and cocoa and serve.