Meringue Kisses From Entertaining Recipes

MERINGUE KISSES

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.

MERINGUE KISSES

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 I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper; set aside.
• In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff.
• Beat in sugar 1 tablespoon at a time. Add vanilla and fold in chocolate chips.
• Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours. Variation: Add food coloring for festive holiday touch: green for Christmas; pink and yellow for Easter, etc.

APPLE PIE MERINGUE KISSES

Steps:

• For the Apple Pie Truffles:
• Place white chocolate, butter, apple pie spice, and freeze dried apples to a heat proof bowl.
• Using a small saucepan bring the heavy cream to a boil.
• Immediately remove from heat and pour over the ingredients in the bowl.
• Let sit for 5 minutes.
• Then whisk until the chocolate has fully melted and all the ingredients are combined.
• Pour into a pie pan (reduces cooling time) and let cool to room temperature. Cover with plastic wrap and place in fridge for 1 hour.
• Scoop the white chocolate mixture into about 1 inch ball and place on a parchment lined baking sheet.
• Do this until all the truffles have been made.
• Cover with plastic wrap and stick in freezer for at least 2 hours.
• For the Meringues:
• Preheat oven to 250F. Line two large baking sheets with parchment paper. Set aside.
• Using a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar about 1 TBSP at a time and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
• Fold in the apple pie spice.
• Remove the white chocolate apple pie truffles from the freezer and place them about 3 inches apart from each other. You should get about 3 truffles per row. And about 15 per baking sheet. Depending on how big your truffles are and how big your meringue is will change how many fit on the baking sheet.
• Add an open star piping tip to your piping bag or whatever large tip you want.
• Pipe over the truffles until you use up all the batter. Make sure to cover all the truffle.
• Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
• Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
• Some of the truffles might leak out a little if you did not fully get all the meringue around it. They are still tasty.
• You will see that in the baking process your truffles melted and turned brown. You want this. The white chocolate caramelizes in the process and you end up with a caramel apple pie center to your meringue.
• Cover and store meringues at room temperature for up to 1 week.

MERINGUE KISSES FROM ENTERTAINING

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 III

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.

MERINGUE KISSES

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.

MERINGUE KISSES

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.