Thursday, January 12, 2017

Creole Meringue Kisses

I remember make meringue kisses with my mother as a child. They are a much loved candy in the South. These are made with vanilla and pecans and are so decadent 'tis a challenge to eat just one. I think they were called Creole Meringue 'cause we were in New Orleans? Other recipes seem to be he same.

drop style
Prep time: 15 minutes   Cooking time: 120 minutes   Serves: 36
3 Egg Whites
6 tablespoon Sugar
1 teaspoon Vanilla extract
2 tablespoon Pecans (Chopped)
1: In a bowl (make sure it’s clean) beat whites until stiff peaks form and you can turn the bowl upside down; add sugar by adding one tablespoon at a time (beating after each)
2: Add vanilla and pecans.
3: Cover cookie sheet with waxed paper or baking powder. Now I use parchment paper (here's a trick place a dab of meringue in the corners press paper on top it hold it flat)
4: Drop a tablespoon of mixture onto paper, 1 inches apart.
5: Dry out in 200-250 degrees oven until firm.
6: Let cool completely. (approximately 2 hours)
made w/ star point

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