Friday, Day 10
of Christmas Baking.
Will it ever end?
Meringue Kisses.
Kisses
Beat until soft peaks form:
2 egg whites
1/4 tsp salt
1/8 tsp cream of tartar
Gradually add in and beat until stiff:
3/4 cup sugar
Fold in 1/2 cups nuts (optional)
1 6 oz. pkg semisweet morsels
Drop from rounded teaspoon on cookie sheet.
Cook 300 for 25 minutes.
Cool before removing.
I doubled the recipe
since I had 4 egg whites left over
from whatever I'd used just the yolks for.
Plus you can never have too many
meringue kisses.
Note:
Whenever a recipe calls for egg whites,
be sure there's not a drop of yolk in them.
They won't beat up if there's any yolk.
Also be sure the beaters and bowl are perfectly dry.
And don't do meringue when it's raining or very humid.
Just won't work.
Oops.
Almost forgot the sugar.
I beat the whites, salt, cream of tartar,
and vanilla until soft peaks formed.
I gradually added in the sugar,
beating on high,
until stiff peaks formed.
I love meringue.
Fold in the chocolate chips.
I use either Nestle's or Ghiradelli.
Don't even think about using Food Lion brand.
Spoon by teaspoons onto baking sheets.
Bake at 300 degrees for 25 minutes.
These are one of my favorites.
Like biting into a delicious cloud.
Hey Rosie these look incredible. Mother and I were grilling like Southern Seasons to find out why you can't seem to buy them anymore.
ReplyDeleteDay 10? I think I would probably end up in a coma from all of the treats if I lived with you Rosie. But I would be willing to try.
ReplyDelete