Meringue Kisses II Recipe - Allrecipes.com
Meringue Kisses II Recipe

Meringue Kisses II

Recipe by  

"Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings

Directions

  1. Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
  2. Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
  3. Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
  4. Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
  5. To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2009

These were great for my first time. I folded in chocolate chips and used Splenda instead of sugar.

 
Most Helpful Critical Review
Feb 16, 2010

I'm not sure what I did wrong, but I had to trash the batter! I whipped my egg whites until they were stiff and dry, then added the 1/4 cup sugar. After I had peaks forming, I added the secone 1/4 cup sugar and I also added 1/4 teaspoon of LorAnne's flavorings (less because they are very concentrated) and added 2 drops of food coloring. Immediately after adding those items and starting the second round of beating, it lost all shape. I beat it for 15 mins expecting it to regain the fluff but it didn't, so I added a bit more sugar and kept beating. I probably beat it for 30 mins and it never got fluffy...just runny! What went wrong???

 

18 Ratings

Mar 03, 2009

i love how light and airy these are. ive never had meringues before this recipe and at first i was a little freaked by the batter but they came out great! a tip for separating eggs, use a small strainer and a bowl underneath to catch the whites. just be careful you dont break the yolk! great recipe

 
Apr 05, 2007

A great recipe-quick and easy! Instead of toffee bits I used finely chopped almonds-yum! I also added a very small amount of red food coloring to make pale pink coloring for Easter. I then folded the mixture into a large plastic bag, clipped the corner and piped the cookies onto the sheet. Very attractive looking and great tasting!

 
Aug 29, 2002

i saw this recipes and because it was so easy and the ingredients are so common ... i made this 5 minutes after first seeing it.

 
May 11, 2010

Everyone raves about these when I make them! This is a good basic meringue recipe but its fun to experiment with different flavors, shapes and colors. However, This recipe is wrong about the cooking time. They need to stay in the oven for MUCH longer then the given time or else they will be rubbery.

 
Dec 03, 2011

This is a reply to emJae, who had trouble with this recipe after adding flavoring. Check to see if the flavoring was oil-based. Any fat in a meringue will cause it to fail; that's why you have to be really careful when separating the eggs - the yolk contains fat.

 
May 19, 2009

I love the crunch combined with airiness of meringues and I wanted to try a different recipe. These turned out well but I thought they were a little too sweet with the toffee chips in them. A bit less sugar in the egg whites would probably be better. They took longer than the suggested time to get crisp throughout. Nevertheless, I'm having a hard time restraining myself from continuing to eat these!

 

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Nutrition

  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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