Meringue Kisses Almondorangestrawberrymintcocoa Variations Recipes

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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 Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 70 kisses

Number Of Ingredients 7

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
1 11-ounce bag white chocolate chips
1 tablespoon coconut oil or shortening
Red sanding sugar, for dipping

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 (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)



Meringue Kisses (Almond/Orange/Strawberry/Mint/Cocoa Variations) image

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

3/4 cup caster (not confectioner's sugar) or 3/4 cup superfine sugar, separated (not confectioner's sugar)
1 1/2 tablespoons cornstarch
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

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 WITH VARIATIONS



Meringue Kisses With Variations image

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

4 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups ground almonds

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

COCOA MERINGUE KISSES



Cocoa Meringue Kisses image

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

1/2 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

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.

MERINGUE KISSES



Meringue Kisses image

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

Provided by Bev I Am

Categories     Candy

Time 1h5m

Yield 40 Kisses

Number Of Ingredients 2

2 large egg whites
1/2 cup sugar

Steps:

  • Preheat oven to 200°F.
  • Butter and flour a large baking sheet, knocking off excess flour.
  • In a bowl with an electric mixer beat whites until they hold soft peaks.
  • Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
  • Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes.
  • Turn oven off and leave meringues in oven 1 hour more.
  • With a metal spatula transfer meringues to a rack to cool completely.
  • Meringue kisses may be kept in an airtight container at room temperature 5 days.
  • Makes about 24 meringue kisses.

MERINGUE KISSES



Meringue kisses image

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

75g icing sugar
75g white caster sugar
2 tsp strawberry jam
red food colouring gel
3 medium egg whites , at room temperature

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



Meringue kisses image

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

75g icing sugar
75g white caster sugar
2 tsp strawberry jam
red food colouring gel
3 medium egg whites , at room temperature

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

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