Kisses or Meringues
- 1/2 cup fine granulated sugar or 1/2 cup and 2 tablespoons powdered sugar
- 2 Egg whites
- 1/2 teaspoon vanilla
Fine granulated or powdered sugar may be used for these cakes. If powdered sugar is selected, a little more will be required that of granulated. Only fresh eggs should be employed. Separate them and beat the whites with an egg whip, beating slowly at first and more rapidly as the eggs grow stiff. When they have become very stiff, add a tablespoonful of sugar, and continue the beating. When this been beaten thoroughly, add anther tablespoonful and continue to add sugar in small amounts and to beat until all has been worked in. Add the vanilla. Moisten with cold water a board that is about 1 inch thick, place over it some heavy white paper, and force the mixture through a pastry bag or drop by spoonfuls on the paper. Place the board containing the kisses in a very slow oven, one sl slow that instead of baking the kisses it will really dry them. If the oven is too warm open the oven door slightly to prevent the temperature from rising too high. Bake until the kisses are dry and then remove them from the oven.
If desired, the inside of the meringues, which is soft, may be removed and the shell filled with a filling of some kind. Plain whipped cream or whipped cream to which fresh strawberries and sugar are added makes an excellent filling for this purpose.
If desired, the inside of the meringues, which is soft, may be removed and the shell filled with a filling of some kind. Plain whipped cream or whipped cream to which fresh strawberries and sugar are added makes an excellent filling for this purpose.
Submitted by May 22, 2009
15 min
30 min
45 min