Raspberry Meringue Kisses Recipes

Steps:

• Preheat oven to 250 degrees.
• Beat egg whites and salt until foamy.
• Add gelatin and sugar gradually and beat until stiff and sugar is dissolved.
• Mix in vinegar and fold in chocolate chips.
• Drop tablespoonfuls on cookie sheet lined with brown paper.
• Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.

Steps:

• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
• Spoon the cream onto the meringues and top with berries.

Steps:

• In a bowl, beat egg whites and salt until foamy. Combine sugar and gelatin powder; gradually add to egg whites, beating until stiff peaks form and sugar is dissolved. Beat in vinegar. Fold in the chocolate chips. , Drop by teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 25 minutes. Turn oven off, leaving kisses in the oven 20 minutes longer. Remove to wire racks to cool.

Steps:

• Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
• Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
• Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

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.

Steps:

• Preheat the oven to 250 degrees.
• Combine the egg whites and salt in a bowl; beat until frothy.
• Gradually add in the gelatin and sugar; beat until each addition is dissolved.
• Beat until soft peaks form; add the vinegar and combine well.
• Fold in the chocolate chips.
• Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
• Bake at 250 degrees for 25 minutes; turn off the oven.
• Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
• This should take at least 20 additional minutes.

Steps:

• Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.