Meringue Kiss Cookies

You can never have too many hor d'oeuvre recipes, so give Meringue Kiss Cookies a try. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 43 calories. This gluten free, dairy free, and fodmap friendly recipe serves 24 and costs 22 cents per serving. A mixture of tartar sauce, food dye, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 10459 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Novice Chef Blog. With a spoonacular score of 4%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Kiss Cookies, Chocolate Kiss Cookies, and Hershey’s Kiss Cookies.

Servings: 24

 

Ingredients:

4 eggs whites

Food coloring/dye

1 cup sugar

Pinch of tartar

1 teaspoon of vanilla extract

Equipment:

oven

whisk

bowl

stand mixer

pastry bag

Cooking instruction summary:

Line to bake sheets with parchment and heat oven to 175 degrees FPlace sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

 

Step by step:


1. Line to bake sheets with parchment and heat oven to 175 degrees F

2. Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.

3. Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture.

4. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed.

5. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.

6. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another.

7. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.


Nutrition Information:

Quickview
43k Calories
0.92g Protein
0.7g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
43k
2%

Fat
0.7g
1%

  Saturated Fat
0.23g
1%

Carbohydrates
8g
3%

  Sugar
8g
9%

Cholesterol
27mg
9%

Sodium
10mg
0%

Get Enough Of These
Protein
0.92g
2%

Selenium
2µg
3%

Vitamin B2
0.04mg
2%

Phosphorus
14mg
1%

Vitamin B5
0.11mg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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