MERINGUE KISSES II
Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc.
Provided by Mary Frances Wasson
Categories Desserts Cookies Meringue Cookies
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
- Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
- Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
- Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
- To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 12.2 g, Cholesterol 5.4 mg, Fat 2.5 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 41.9 mg, Sugar 8.4 g
TOFFEE MERINGUE PIE
If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular
Provided by Gregg Wallace
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
- For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
- For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.
Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
TOFFEE MERINGUE KISSES
Make and share this Toffee Meringue Kisses recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 60 Kisses
Number Of Ingredients 7
Steps:
- Preheat to 250°F.
- Whip egg whites and cream of tartar together until the egg whites form soft peaks. Gradually add sugar 1 tablespoon at a time. Whip the egg whites until they are very firm and glossy. Feel the egg whites to make sure the sugar is dissolved -- the mixture should not be too gritty.
- Gently fold in the chocolate chips, nuts, and toffee bits all at once until well combined.
- Pipe or drop spoonfuls on to a parchment-lined baking sheet. The cookies do not spread very much, so you can put them fairly close together. Bake for 35 or 40 minutes. If cookies start to brown, reduce heat to 225°F.
- Turn off oven and leave cookies in the oven with the door slightly open (you can use a ball of foil to hold the door open). Leave the cookies to dry out in the warm oven for at least two hours, more time if needed. Dust and serve.
Nutrition Facts : Calories 40.9, Fat 1.6, SaturatedFat 0.5, Sodium 5.7, Carbohydrate 6.6, Fiber 0.3, Sugar 6.2, Protein 0.6
COFFEE MERINGUE KISSES
These coffee meringue cookies are fat-free, low calorie, and flourless. Meaning Glutin free.These puffs of heaven will melt in your mouth. NOTE: It is best to make meringue cookies when the humidity is low. They will not properly crisp up in damp weather.
Provided by Stormy Stewart
Categories Candies
Number Of Ingredients 5
Steps:
- 1. Heat oven to 250 degrees.
- 2. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
- 3. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
- 4. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
- 5. Add cream of tartar, and continue beating at medium speed until soft peaks form.
- 6. Increase beater speed to high, and gradually beat in sugar-coffee mixture.
- 7. Continue beating until soft peaks form and mixture has a glossy sheen.
- 8. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
- 9. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
- 10. Lift up tip and stop squeezing.
- 11. Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
- 12. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
- 13. (After the first hour, it\'s okay to peek just once.)
- 14. Remove the meringues from the cookie sheet with a spatula.
- 15. Store in airtight container--makes about 3 dozen.
More about "toffee meringue kisses recipes"
TOFFEE MERINGUE KISSES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Servings 60Total Time 50 minsCategory Desserts & SweetsCalories 63 per serving
TWO-BITE MERINGUE COOKIES RECIPE | GET CRACKING
From eggs.ca
HOW TO MAKE A MERINGUE | GET CRACKING - EGGS.CA
From eggs.ca
MERINGUE KISSES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPES ARCHIVE - EGG FARMERS OF NOVA SCOTIA
From nsegg.ca
TOFFEE MERINGUE KISSES | CTV MORNING LIVE ATLANTIC
From atlantic.ctvnews.ca
Estimated Reading Time 2 mins
TOFFEE MERINGUE KISSES - EGG FARMERS OF NOVA SCOTIA
From nsegg.ca
Calories 63Saturated Fat 1 gFat 3 gSodium 18 mg
COCOA-COFFEE MERINGUE KISSES RECIPE | MYRECIPES
From myrecipes.com
HARD MERINGUES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
FESTIVE HOLIDAY MERINGUES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
TOFFEE MERINGUE KISSES RECIPE | RECIPE | TOFFEE NUT, KISSES …
From pinterest.ca
MANITOBA EGG FARMERS - TOFFEE MERINGUE KISSES
From eggs.mb.ca
TOFFEE MERINGUE KISSES - BC EGG
From bcegg.com
TOFFEE MERINGUE KISSES RECIPE | RECIPE | TOFFEE NUT, MERINGUE …
From pinterest.ca
CITRUS MERINGUES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
TOFFEE MERINGUE KISSES RECIPE | RECIPE | MERINGUE RECIPE, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love