MERINGUE KISSES & ICICLES
Make meringue kisses and icicles to decorate a cake. The kisses look fabulous on our white chocolate, orange & cranberry Christmas cake
Provided by Cassie Best
Categories Dessert
Time 2h20m
Yield Makes about 25 mini meringues
Number Of Ingredients 6
Steps:
- Heat oven to 120C/100C fan/gas ½. Line two-three baking sheets with parchment. Beat the egg whites until they are foamy and doubled in size. Add the sugar, 1 tbsp at a time, while you continue to whisk. The meringue will become thick and glossy and should hold up in stiff peaks on the beaters when it is ready.
- For the meringue kisses, fit a disposable piping bag with a 1cm round or star nozzle. Hold it vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak. If you are making frosty icicles, make some meringue dots as well.
- For colour-striped meringues, fit a disposable piping bag with a round nozzle, paint red food colouring paste in stripes onto the inside of the bag, then fill with meringue and pipe as before. Bake for 1 hr. Once cool, you can drizzle some of the meringues with melted chocolate and sprinkle with edible glitter or lustre powder, if you like.
- For the icicles and snowflakes, scoop the meringue into a disposable piping bag and snip off a tiny opening. Pipe spiky icicle shapes onto the trays, making them thicker one end and thin at the other. Pipe crossed lines to make snowflakes.
- Bake for 50 mins, then leave to cool on the tray for a few mins, then carefully loosen them off the parchment. Sprinkle with edible glitter or lustre powder, if you like. If left to cool completely, they may stick and break when you try to lift them off. If you are storing these, leave to cool completely, then layer in an airtight container between pieces of baking parchment. Now use the meringue kisses to make our white chocolate, orange & cranberry Christmas cake.
Nutrition Facts : Calories 45 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium
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
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
CHOCOLATE MERINGUE KISSES
Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.
Provided by Mudpupsall
Categories Drop Cookies
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Grease three cookies sheets and dust with cocoa powder.
- Melt the chocolate square and set aside to cool.
- Beat the egg whites with salt until soft peaks form.
- Add sugar slowly and beat until mixture very stiff and shiny.
- Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
- Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
- They will have the shape of chocolate kisses.
- Bake 30 to 40 minutes.
- Remove cookies from sheets immediately.
- Cool completely and store in an airtight container.
CHOCOLATE MERINGUE KISSES
Make and share this Chocolate Meringue Kisses recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 50m
Yield 10 cookies
Number Of Ingredients 6
Steps:
- Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.
- Preheat oven to 250°F
- Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk.
- Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat.
- Whisk in cocoa and vanilla until blended.
- Line a baking sheet with parchment paper.
- Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue.
- Pipe 20 meringue kisses onto prepared sheets.
- Bake 30 minutes, until crisp and dry.
- Turn oven off, let cookies cool in oven for 30 minutes.
- Remove from baking sheet.
- Sandwich pairs of cooled cookies together with whipped topping.
- These cookies will keep for a week, tightly covered. Wait to sandwich the cookies together until just before serving.
Nutrition Facts : Calories 37.4, Fat 0.2, SaturatedFat 0.1, Sodium 11.2, Carbohydrate 8.2, Fiber 0.4, Sugar 6.9, Protein 1.1
COCOA MERINGUE KISSES
Categories Cookies Chocolate Egg Dessert Bake Valentine's Day Low Fat Wheat/Gluten-Free Kwanzaa Summer Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
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DARK CHOCOLATE-PISTACHIO-ORANGE KISSES - SOUTHERN LIVING
From southernliving.com
Author Paige GrandjeanTotal Time 4 hrs 30 mins
- Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets. Line each baking sheet with parchment paper; press into meringue to hold parchment in place. Set aside.
- Using a spatula, gently stir orange zest and a very small amount of food coloring into remaining Basic Meringue in bowl until incorporated. Stir in additional coloring until desired color. Transfer mixture to a large (about 18-inch) piping bag fitted with a ¾-inch French star piping tip (such as Ateco 869). Pipe 2-inch-wide (about 1-inch-high) rounds spaced at least ½ inch apart on prepared baking sheets. You should have 48 meringues total.
- Bake meringues in preheated oven until dry, 1 ½ to 2 ½ hours. Turn oven off; let cool completely in oven until crisp, at least 2 hours or up to 12 hours. Store in an airtight container up to 1 week.
- Microwave chopped chocolate in a medium-size microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds. Place chopped pistachios in a small shallow bowl. Working with 1 meringue at a time, carefully dip bottom into melted chocolate so that it comes about ¼ inch up the sides; let excess drip off. Dip meringue into pistachios to coat chocolate completely, and place on a baking sheet lined with parchment paper. Repeat process with remaining meringues, melted chocolate, and pistachios. Let stand at room temperature until chocolate is set, about 30 minutes. Dipped meringues can be stored in an airtight container at room temperature up to 1 week.
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