MagPad Dinner Table

MagPad Dinner Table

Monday, January 12, 2009

Meringue Kisses

2 egg whites, whipped very stiff
2/3 cup sugar, add slowly

Stir in
1/2 cup mini chocolate chips (Must be mini chocolate chips)
1/2 cups nuts (optional)

Preheat oven to 350 degrees

Drop batter on cookie sheet covered with aluminum foil.
Turn Oven off. Put in cookie sheet
Leave in overnight.

Makes about 18

These can be colored to fit any season

Meringue Kisses recipe #2 (from off the Internet)

Nonstick cooking spray
3 egg whites
Pinch of salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup Splenda (no calorie sweetener)
1/2 cup mini chocolate chips

1. Preheat the oven to 300 degree F. Line 2 baking sheets with foil and spray them with nonstick cooking spray.

2. In large bow., beat the egg whites with the salt, cream of tartar and vanilla extract on high speen. When soft peaks form, add half the sugar and beat again. When stiff peaks form, add the remaining sugar and Splenda, and beat for several seconds.

3. Stir in the chocolate chips. Drop meringues by the teaspoon onto the baking sheets, leaving about 1/2 inches of space between each one.

4. Bake for 20 minutes, rotating the baking pans twice. Turn off the oven heat and prop open the oven door a crack. Leave the meringues to dry in the oven for another 1/2 hour. Remove the meringues from the oven and peel off the foil. Place them on a rack. Allow meringues to cool completely

My mother used to make this recipe when I was in high school. They are so good and so easy to make. (I have never made it with nuts. I don't think they would taste good with nuts.) I have recently seen variations like the recipe #2 posted above which uses cream of tartar. I haven't actually tried the #2 recipe. I made the first recipe last night and added 1/2 teaspoon cream of tartar and 1/4 teaspoon vanilla. I'm thinking the cream of tartar makes them more stable and the vanilla gives it a richer flavor. This is my first post with a picture. Hopefully it turned out.

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