Almond Meringue Kisses Kitchen Aid Recipes

ALMOND MERINGUE KISSES

Steps:

• Place racks in the center of your oven and preheat to 200°F. Line 2 baking sheets with parchment paper. Using a food processor grind the 1/4 cup of whole raw almonds until they are the desired ground for sprinkling, set aside. Using a stand mixer (or handheld electric mixer), make sure the bowl and whisk are clean of any grease (this is very important to ensure a successful meringue). At low to medium speed, whip egg whites until foamy. Add the 1/4 teaspoon cream of tartar and whip until you reach soft peaks. Slowly add the caster sugar. Whip mixture until you reach stiff peaks (Make sure the sugar is completely dissolved by rubbing the mixture between your fingers, if it feels sandy then keep whipping). Add the almond extract and combine.
• Using a pastry bag with a 1/2 inch star tip (or just a gallon size zip lock freezer bag), fill the bag with the meringue, carefully, using a baking spatula (before piping the kisses, put a dot of meringue under the corner of the parchment to keep it from sliding, this acts as a "glue"). If using a freezer bag, cut a 1/2 wide opening in one of the corners after you are done filling it with the meringue. Pipe the meringue kisses onto the 2 baking sheets. You can make them whatever size you prefer. I suggest making them about 1-inch, give or take a little, so they are "bite-sized" and plentiful. Dust them with the ground almonds evenly.
• Bake the meringue kisses for 1-1/2 to 1-3/4 hours. You might want to rotate the sheets 90 degrees to ensure even baking but do this after the first half of the baking is done so that they do not crack. I personally, never had to rotate them but everyone's oven is different. You will know they are done when they easily release from the parchment, they should also be pale in color and crispy. When they are done, after you have checked them, turn off the oven, leave the sheets in the oven and let them dry out overnight with the oven door open a crack. They will store in a dry, airtight container for several days. Do not store them in the refrigerator as these cookies are sensitive to moisture and will get sticky if exposed to moisture.

ALMOND MERINGUE KISSES ( KITCHEN AID)

Steps:

• Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 10 and whip about 2 minutes, or until soft peaks form.
• Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip 1/1/2 minutes, or until very stiff. Fold in almonds with rubber spatula.
• Drop by tablespoonfuls onto greased and floured or parchment paper-covered baking sheets. Bakeat 325 for 15 minutes. Cool on wire racks.

MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)

Steps:

• Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
• In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
• For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
• Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
• ORANGE KISSES:.
• Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
• STRAWBERRY KISSES:.
• Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
• MINT KISSES:.
• Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
• COCOA KISSES:.
• Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

ALMOND MERINGUES

Steps:

• Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Butter parchment. Beat egg whites in large bowl until stiff peaks form. Gradually fold in powdered sugar, almonds and lemon juice (meringue will deflate and will no longer be stiff).
• Drop meringue by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake until cookies are pale golden around edges, about 25 minutes. Cool completely on baking sheets. Using metal spatula, carefully remove cookies from parchment. (Can be made 1 day ahead. Store in airtight container.)

MERINGUE KISSES

Steps:

• Preheat oven to 200°F. and butter and flour a large baking sheet, knocking off excess flour.
• In a bowl with an electric mixer beat whites until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn oven off and leave meringues in oven 1 hour more. With a metal spatula transfer meringues to a rack to cool completely. Meringue kisses may be kept in an airtight container at room temperature 5 days.

ALMOND MERINGUES

Steps:

• Preheat oven to 225°F.
• Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes. Fold in remaining 1/4 cup sugar gently but thoroughly.
• Line 2 baking sheets with parchment paper. Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
• Spoon meringue into pastry bag. You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
• Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.

ALMOND KISSES

Steps:

• Microwave the butter in your mixing bowl to melt it.
• Add the sugar, vanilla, almond extract and molasses.
• Stir until blended.
• Add the baking soda, baking powder and salt.
• Mix well.
• Grind up the almonds. Add them to the bowl and mix.
• Beat the eggs, then pour in and stir.
• Add the flour and mix all the ingredients until thoroughly blended.
• Let dough firm up for a few minutes.
• Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
• Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
• Bake at 350 degrees for 10 minutes.
• Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.