Ladies Kisses Recipes

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.

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

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.