Thursday, July 31, 2008

MERINGUE KISSES


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.

2 comments:

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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