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|4||EGG WHITES, room temperature|
|1/2||tsp. cream of tartar|
|1-3/4||cups powdered sugar, sifted|
|2||cups ground almonds (8 oz.)|
|Step 1||HEAT oven to 225°F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, until whites are glossy and stand in stiff peaks.|
|Step 2||FOLD IN almonds. DROP meringue by tablespoonfuls onto baking sheets lined with parchment paper or aluminum foil.|
|Step 3||BAKE in 225°F oven until firm, about 1 hour. Turn off oven. LET DRY in oven, with door closed, until cool and crisp, at least 1 hour.|
Chocolate Kisses Variation: Omit ground almonds. Beat in 1/2 cup unsweetened cocoa powder and 2 tsp. vanilla after stiff peaks have formed.
Citrus Kisses Variation: Omit ground almonds. Beat in 2 Tbsp. freshly grated orange peel and 1/2 tsp. lemon extract after stiff peaks have formed. Add a few drops of yellow food coloring, if desired.
Mint-Chocolate Chip Kisses Variation: Omit ground almonds. Beat in 1/2 tsp. mint extract and a few drops of green food coloring, if desired, after stiff peaks have formed. Fold in 1 cup mini semisweet chocolate chips.
Rocky Road Kisses Variation: Omit ground almonds. Beat in 2 tsp. vanilla after stiff peaks have formed. Fold in 1 cup mini semisweet chocolate chips and 1 cup finely chopped peanuts, pecans or almonds.
A dry day is best. Meringue kisses made on humid days absorb moisture from the air, causing them to flatten out when baked and to lose their crispness.
Substitution: 1 cup granulated sugar can be substituted for the powdered sugar. Beat after each addition until sugar is dissolved before adding the next. Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.
Baking sheets can be lightly greased and floured, if desired.
Time saver: Kisses can be piped onto baking sheets from a pastry bag fitted with plain tip.
To store: Place meringue kisses in tightly sealed container, with waxed paper between layers.
To re-crisp: If stored kisses lose their crispness, bake in 200°F oven 15 to 20 minutes.
For more detailed meringue techniques and information, see Basic Hard Meringue.
Total Fat: 2 g
Saturated fat: 0 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 1 g
Cholesterol: 0 mg
Sodium: 4 mg
Carbohydrates: 4 g
Dietary Fiber: 0 g
Protein: 1 g
Vitamin A: 0 IU
Vitamin D: 0 IU
Folate: 1.7 mcg
Calcium: 8.6 mg
Iron: 0.1 mg
Choline: 1.7 mg
Vitamin C: 0 mg
Vitamin E: 1.2 IU
Trans Fat: 0 g
Sugars: 4 g
Potassium: 30.1 mg
Magnesium: 8.7 mg
Selenium: 0.5 mcg
Phosphorus: 15.7 mg
Vitamin B12: 0 mcg
Vitamin K: 0 mcg
Vitamin B6: 0 mg
Copper: 0 mg
Vitamin B1 - Thiamin: 0 mg
Manganese: 0.1 mg
Zinc: 0.1 mg
Vitamin B2 - Riboflavin: 0 mg
Vitamin B3 - Niacin: 0.3 mg
Omega 3: 0 g
Omega 6: 0.4 g