Meringue Kisses With Passion Fruit Fool Recipes

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MERINGUE KISSES



Meringue Kisses image

There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 44 cookies.

Number Of Ingredients 8

3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
1 cup sugar
1 teaspoon vanilla extract
Red and green food coloring, optional
44 milk chocolate kisses
Baking cocoa, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

PASSION-FRUIT MERINGUES



Passion-Fruit Meringues image

Categories     Egg     Fruit     Dessert     Bake     Cocktail Party     Picnic     Valentine's Day     Kid-Friendly     Mother's Day     Wedding     Winter     Passion Fruit     Engagement Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 9

For meringue layers:
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
For filling and garnish:
4 passion fruits
1/3 cup well-chilled heavy cream
1 1/2 teaspoons sugar
1 small pomegranate (optional)

Steps:

  • Make meringue layers:
  • Preheat oven to 200°F. and oil a baking sheet. On a sheet of parchment paper, using a 3- or 4-inch heart-shaped cutter as a guide, draw 6 hearts. Turn parchment over and put on baking sheet.
  • In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually beat in sugar and beat until meringue just holds stiff, glossy peaks.
  • Transfer meringue to a pastry bag fitted with a 1/2-inch plain tip and pipe evenly onto parchment hearts, filling them in. (Alternatively, divide meringue among parchment hearts, spreading with a small spatula to fill in.)
  • Bake meringue layers in middle of oven 45 minutes, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven and carefully peel off parchment. Meringue layers may be kept, layered between sheets of parchment paper, in an airtight container in a cool, dry place 1 week.
  • Make filling:
  • Halve 3 passion fruits and scoop out pulp (including seeds and juice) into a sieve set over a bowl. Force pulp through sieve, pressing hard on seeds, and discard seeds. In a bowl beat cream until it holds soft peaks and fold in passion-fruit juice and sugar until just combined.
  • Make garnish:
  • Halve remaining passion fruit and scoop out seeds, reserving them. Halve pomegranate. Bending back rinds, dislodge some seeds from membranes, reserving them, and reserve some juice.
  • Arrange a meringue heart on each of 2 plates. Top hearts with whipped cream and garnish with some reserved passion-fruit and pomegranate seeds. Top each dessert with 1 more meringue heart. Desserts may be made 2 hours ahead and chilled, loosely covered. Bring desserts to room temperature before serving.
  • Garnish desserts with more passion-fruit and pomegranate seeds and some reserved juice.

MERINGUE KISSES WITH PASSION-FRUIT FOOL



Meringue Kisses with Passion-Fruit Fool image

Categories     Milk/Cream     Egg     Fruit     Dessert     Bake     Summer     Passion Fruit     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings (about 110 kisses)

Number Of Ingredients 12

For meringues
8 large egg whites
3/4 teaspoon salt
2 cups superfine granulated sugar
For passion-fruit fool
1 1/2 teaspoons unflavored gelatin
3/4 cup thawed frozen passion-fruit pulp
1 cup chilled heavy cream
3/4 cup confectioners sugar
1/2 cup sour cream
Special Equipment
a large pastry bag fitted with a 1/4-inch plain tip and parchment paper

Steps:

  • Make meringues:
  • Preheat oven to 175°F and line 2 large baking sheets with parchment paper.
  • Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
  • Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.)
  • Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
  • Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..
  • Make fool while meringues bake:
  • Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
  • Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
  • Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
  • Serve fool with meringues.

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