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Merengue Kisses


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5 replies to this topic

#1 khyricat

 
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Posted 18 June 2004 - 03:28 AM

Merengue Kisses:


4 egg whites
1 cup sugar (granulated)
1 tablespoon vanilla sugar


Beat all ingredients until VERY stiff peaks form

Optional:

liquid food color (add before beating)
crushed chocolate or mini chips (fold in at end)
chopped nuts (fold in at end)

spoon or pipe onto parchment paper (about 1 tablespoon each in size)
bake in oven at 200 for 1 hour
leave in oven until it cools

Amie
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#2 Connie R-E

 
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Posted 22 June 2004 - 06:38 AM

Not only can they be Kisses; but also bones, ghosts, mushrooms, bats, flowers, stars... or anything!!
We've been decorating cakes and things with them for a while now. :D
Get creative!
Thanks for posting the recipe!

Connie
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#3 Guest_Libbyk_*

 
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Posted 22 June 2004 - 06:19 PM

when I was a kid, and mom took me to the bakery, I always got to pick out a treat. And I always got a merangue. Funny thing, how I liked them so much more than pastries...
Anyhow, i may have to make up a batch tonight, these are my favorites. who knew they were so easy?

Lib
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#4 Shamrock

 
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Posted 23 June 2004 - 01:50 PM

Vanilla Sugar? Where would I find this.

I remember my mother making these for my brother as a child and we were all jealous because they were Kevin's "special" cookies- Who new one day I would need them.
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#5 khyricat

 
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Posted 24 June 2004 - 01:39 AM

vanilla sugar is just that vanilla flavored sugar- it can be bought in most specialty foods places (whole foods), wherever the local jews get their passover supplies (my normal less expesive source) in March or april, or made: just use a sealed container and place split vanilla beans inside with the sugar.. leave them for awhile, then use...

penzey's spices sells it in a shaker top contianer I bought once, and now refill from teh bigger contianers- its a great thing to add to hot chocolate and even for some people to put in their coffee instead of regular sugar- sugar + vanilla flavor....

I think you can use liquid vanilla, but it will make it take longer to make the eggs stiff enough.
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#6 Shamrock

 
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Posted 24 June 2004 - 05:09 AM

Thank you- now that I know what it is I have a good baking supply store nearby sounds like something they would carry.
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