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.
CHOCOLATE FIG KISSES
Make and share this Chocolate Fig Kisses recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 15m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate in a double boiler, stirring chocolate often.
- While chocolate is melting, line a tray with wax paper.
- Dip fig in chocolate, then into the chopped nuts.
- Refrigerate briefly until chocolate has hardened.
- Store figs in refrigerator inside an airtight container with waxed paper between layers for up to one week.
Nutrition Facts : Calories 60.6, Fat 2.7, SaturatedFat 1.1, Cholesterol 0.7, Sodium 5.1, Carbohydrate 8.9, Fiber 1.1, Sugar 7, Protein 1.1
WHITE CHOCOLATE AND FIG CAKE
Make and share this White Chocolate and Fig Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 14
Steps:
- Place figs in a small bowl with liqueur. Allow to soak for 3 - 4 hours or alternatively microwave on HIGH for 3 minutes.
- Cream butter and sugar until light and fluffy. Beat in vanilla.
- Add eggs one at a time beating after each addition.
- Blend in syrup.
- Sift together flours and cinnamon. Fold into creamed mixture, alternating with milk.
- Lightly mix in figs, almond meal and chocolate.
- Pour mixture into greased 20cm bundt cake mould or ring tin.
- Bake in moderate oven 180 degrees C for 40 to 45 minutes. Cool in tin for 5 minutes.
- Dust with icing sugar when cool.
Nutrition Facts : Calories 3145.5, Fat 137.1, SaturatedFat 78.8, Cholesterol 713.2, Sodium 1867.5, Carbohydrate 447.5, Fiber 11, Sugar 267.1, Protein 43
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