Are you craving a delectable and airy treat that will tantalize your taste buds? Look no further than meringue kisses iii, a delightful confection that combines the perfect balance of sweetness and crispness. These melt-in-your-mouth morsels are perfect for any occasion, whether you're looking for a special dessert to impress guests or a delightful snack to enjoy on a cozy afternoon. With a few simple ingredients and a bit of patience, you can create these culinary delights in your own kitchen.
Let's cook with our recipes!
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
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
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
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 70 kisses
Number Of Ingredients 7
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
Provided by Craig Claiborne
Categories dessert
Time 2h15m
Yield About 30 meringues
Number Of Ingredients 2
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
MERINGUE KISSES
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
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 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.
MERINGUE KISSES II
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
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
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 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
Tips:
- Use room-temperature egg whites: This will help the meringue whip up more easily and give it a smoother texture.
- Make sure the bowl and beaters are completely clean and free of any grease or oil: Any residue can prevent the meringue from whipping up properly.
- Add the sugar gradually: Adding the sugar all at once can cause the meringue to deflate.
- Beat the meringue until it forms stiff peaks: This means that when you lift the beaters out of the meringue, the peaks will stand straight up and not flop over.
- Bake the meringues at a low temperature: This will help them to dry out slowly and prevent them from cracking.
- Let the meringues cool completely before storing them: This will help them to keep their shape.
Conclusion:
Meringue kisses are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple tips, you can make perfect meringue kisses every time. So next time you're looking for a sweet treat, give these a try!
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