Meringue Kisses Almondorangestrawberrymintcocoa Variations Recipes

MERINGUE KISSES WITH VARIATIONS

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.

MERINGUE KISSES II

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.

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

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.