Thursday, July 31, 2008


I had a lot of egg whites left over from making ice cream (recipe from ~MUNCHIE MUSINGS)
so I decided to make some Meringue Kisses. These are easy to make, they just take a long time to bake.
8 egg whites
2 C sugar
pinch of salt.
Beat egg whites and salt until stiff then gradually add the sugar and beat until stiff and glossy. Either drop by spoonfuls or use a piping bag and pipe out stars onto parchment lined baking pans. For the chocolate ones I just ground up about a 1/4C of chocolate chips and added it to half of the meringue batter. Bake for 2 hours at 175 degrees then turn off the oven and let sit for at least another hour. Cool and store in an air tight container.
I started mine late last and after turning off the oven at 11:00 I just left them in the oven over night and they were perfect in the morning. They have to be completely dry or they will be chewy not crisp.


Catherine said...

which ice cream did you make?

Eileen and Sue said...

I made the strawberry, taking it to a potluck tomorrow. I'll be writing about it and how well your ice cream went over.. wow is it ever rich!

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