Meringue Kisses Icicles Recipes

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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



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



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.

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

SOLDIERS KISSES



Soldiers Kisses image

These cookies are so good and so easy to make! They are a favorite of ours. The recipe came from the WWII era. They were made by my great-grandmother.

Provided by p.d.miles

Categories     Desserts     Cookies     Meringue Cookies

Time 2h

Yield 24

Number Of Ingredients 3

2 egg whites
1 cup brown sugar
2 cups finely chopped walnuts

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  • Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  • Bake until dry to the touch, about 40 minutes. Cool thoroughly.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 10.3 g, Fat 6.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 7.4 mg, Sugar 9.2 g

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

Categories     Egg     Dessert     Bake     Valentine's Day     Vegetarian     Kid-Friendly     Wedding     Winter     Shower     Engagement Party     Potluck     Gourmet     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24 meringue kisses

Number Of Ingredients 2

2 large egg whites
1/2 cup sugar

Steps:

  • Preheat oven to 200°F. and 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.

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

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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