“These were my favorite cookies growing up. My mom used to make these ‘meringue kisses’ for our Christmas tea party every year and making them with her was one of my fondest childhood memories (particularly the part when I got to ‘clean’ the mixing bowl at the end). These delicate, addictive cookies are made using the French meringue technique, in which granulated sugar is whisked into the egg whites, then the batter is piped and baked in a gradually cooling oven. This way the cookies stay white and crunchy on the outside while slowly drying out the middle.” —Katherine Gage Boulud
Baisers de MeringueCourse: DessertCuisine: FrenchDifficulty: Medium
Make these meringue cookies for the holidays…or any day, really.
4 egg whites
1 cup sugar
½ tsp vanilla or almond extract
¼ cup mini-chocolate chips or toasted almonds, chopped
- Preheat oven to 375°F.
- Whisk egg whites to medium-soft peaks (mixer speed six to seven). Gradually add half the sugar while whisking. Scrape down sides with a rubber spatula, restart and continue adding the rest of the sugar. Add vanilla or almond extract and scrape down bowl again, checking for stiff, shiny peaks. Fold in desired garnish, mini chips or chopped nuts, then pipe onto clean Silpats use a piping bag with a three-quarter to one-inch diameter opening. No pastry tip necessary (the chips get stuck); you could even use a large Ziplock bag.
- Put in the oven and turn it off! Leave for three to four hours undisturbed, then check to see if they are dry enough in the center. If still gummy inside, just repeat (preheat oven, add meringues, turn off) and remove after one hour. Store in an airtight container in a dry place.