Meringue kisses are deliciously light

By on December 22, 2011

My present for our readers is Twelve Days of Christmas Baking. Each installment, I’ll be offering you a favorite recipe to try for your own Christmas baking.

Whenever you’re Christmas baking, you’re bound to end up with a few extra egg whites on hand. Here’s a delicious way to use up those whites and the recipe can easily be doubled. Once you taste these wonderful clouds, you’ll wish you had doubled the recipe.

Here’s a very important tip if you decide to make these. Never attempt meringues if it’s raining or during high humidity. It won’t work. Also, be sure there is absolutely no yolk or moisture in the whites.

Meringue Kisses

Beat until soft peaks form:
2 egg whites
¼ tsp salt
1/8 tsp cream of tartar
1 TB vanilla extract
Gradually add and beat until stiff:
¾ cup sugar
Gently fold in:
½ cup chopped pecans
1 6-oz package semisweet chocolate chips

Drop by spoonfuls on cookie sheet covered with foil. Bake at 300 degrees 20-25 minutes. Cool before removing.

Previous Days of Christmas:
Day 1: Sweet holiday gifts from the oven »
Day 2: An intense chocolate rush »
Day 3: Great neighbors, great cookies »
Day 4: Raising the nutty bar to new heights »
Day 5: These buckeyes are irresistible and easy »
Day 6: Mounds of sweet Christmas joy »
Day 7: Macaroons with a holiday zing »
Day 8: A tart complement to sweet gifts »
Day 9: Two takes on toffee bars »

See more at Kitchens Are Monkey Business »

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