In case you didn't realize it, tomorrow is Valentine's Day! Hard to believe we're halfway through the month of February already. Guys, I hope you've bought something for your significant other.
Epicurious has a recipe for Meringue Kisses, which is a healthier version of the kisses you're probably used to eating. When I saw the ingredients - both of them, eggs and sugar - I thought it was a typo. That's all you need to make kisses?
Meringue Kisses
2 large egg whites
1/2 cup sugar
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.
(For a variation, you can also try these Cocoa Kisses or Hazelnut Kisses.)
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
2-13-2008 @ 12:09PM
Kat K. said...
Oooh! After having to taste ten thousand different PBs for AOL Food's recent Peanut Butter Taste Test, I had goobers on the brain. PB Kisses are an easy variation on the above recipe. Just whip 1/8 tbsp of cream of tartar with the egg whites, use 2/3 cups of sugar, and fold in 1/2 cup of your favorite PB. I've even come to prefer them over traditional cross-hatched peanut butter cookies.
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2-13-2008 @ 12:09PM
Kat K. said...
Almost forgot - here's the Halloween version of 'em!
http://food.aol.com/holidays/halloween-treats
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2-13-2008 @ 3:30PM
Kerry said...
They are super cute but how do you get the kiss shape? What do they look like if you just drop them?
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2-14-2008 @ 6:25AM
srah said...
I just made these last night and added a couple spoonfuls of maraschino cherry liquid (I realized I had it around the house and it would save me a trip to the store to buy food coloring). Now they're pink AND cherry-flavored!
Kerry - Mine certainly weren't as cute and uniform as the ones in the picture, but what I did was to put all the batter into a Ziploc gallon bag, then cut off a corner and squeeze it through in little kiss-shapes onto the cookie sheet.
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