CHOCOLATE-PEANUT MERINGUE KISSES
Chocolate chips and chopped peanuts add a salty-sweet surprise to these dainty confections. They're a crowd-pleasing dessert to serve at a Passover seder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium heatproof bowl, combine egg whites, confectioners' sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.
- Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on a wire rack before peeling off parchment.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g
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.
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.
HAZELNUT MERINGUE KISSES
Categories Cookies Mixer Chocolate Egg Dessert Bake Kid-Friendly Chill Hazelnut Simmer Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 42 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F. and line 2 large baking sheets with parchment paper. Fit a large pastry bag with a 1/2-inch plain tip.
- In a bowl with am electric mixer beat whites with cream of tartar and salt until they just hold soft peaks. Add sugar in a stream and beat in vanilla and espresso and cocoa powders, beating until meringue holds stiff, glossy peaks.
- Working quickly, fold ground hazelnuts into meringue gently but thoroughly and fill pastry bag with meringue. Pipe 42 dots (each about 1/2 teaspoon) of meringue onto parchment 1/2 inch apart and top each dot with a whole hazelnut (meringue dots will anchor nuts). Pipe meringue over hazelnuts, encasing them, to form cookies about 1 inch wide and 1 3/4 inches high.
- Bake cookies in middle and lower third of oven, switching positions of baking sheets halfway through baking, 1 hour and 15 minutes, or until meringue os form on the outside and pale golden (cookies will fall during baking). Remove parchment with cookies from baking sheets and cool on racks (cookies will continue to crisp as they cool). Carefully peel cookies off parchment.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove from het. Dip top half of each cookie in melted chocolate, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened, about 15 minutes. Cookies keep, arranged in layers between sheets of wax paper in an airtight container and chilled, 5 days.
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.
NAN'S MERINGUE KISSES - EASY TO BE CREATIVE
This is a basic meringue kiss recipe which is easy to do and open for experiments. I started with a simple vanilla flavor kiss and have made lots of different flavors. These have always been a hit for the holidays. NOTE: Depending on your oven, you may have to use a lower temperature than suggested so the kisses don't brown too much on the bottom.
Provided by CabinKat
Categories Candy
Time 1h5m
Yield 24 kisses
Number Of Ingredients 4
Steps:
- Preheat oven to 250º degrees.
- Beat egg white & salt with mixer until frothy or fluffy. Add sugar very slowly while still using mixer.
- Beat until a stiff peak forms and sugar is dissolved.
- Fold in by hand vanilla.
- Spoon (teaspoonful) onto lightly greased cookie sheet.
- Bake 40-45 minutes.
- Let cool slightly before removing to cooling rack.
- Store in airtight container.
- You can add (1/4 cup per batch or desired amount) chocolate chips, peanut butter chips, mint chips, etc. Fold these in last.
- You can also substitute the vanilla with any flavor extract. I have used cherry extract with chocolate chips. These were excellent.
- You can also add a couple drops of food coloring to the desired flavor of the kiss. If you use a drop of yellow with a drop of red to get an orange color you can use chocolate chips to have a Halloween kiss.
- I don't suggest using wet ingredients such as maraschino cherries, pineapple, etc.
PEANUT BUTTER KISSES II
Peanut butter cookies with chocolate kisses in the center.
Provided by Robin
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar and eggs until blended. With floured hands, roll level tablespoons of dough into balls.
- Place balls 1 1/2 inches apart. Bake 12 - 14 minutes. Remove from pan, immediately place chocolate kiss in middle. Cool 1 - 2 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 18.1 g, Cholesterol 17.6 mg, Fat 8.7 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 62.9 mg, Sugar 11.4 g
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