Valentine's Day Treats: French Kisses

This light as air treat is French in origin, traditionally made from whipped egg whites and sugar, and makes for a Sweet Treat and Elegant Gift for Valentine's Day. These cookies are so versatile you can add your choice of flavoring, dip them in milk or dark chocolate for extra flavor and even pipe them out as discs and top with whipped cream and fresh berries!

Happy Valentine's Day,

Chef Jennifer

Meringue Kisses

Yields about 1 Dozen Kisses

Recipe by Jennifer Hill Booker

Ingredients:

2 large egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

Directions:

Line cookie sheet with parchment paper or spray with pan spray. Set aside.

Preheat oven to 225*F.

Add egg whites and cream of tartar to a clean dry mixing bowl. Using a whisk or whip attachment, whip on high speed until the egg whites are foamy.

Add sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved,* whites are glossy and stand in stiff peaks. (To test your egg whites, turn your whisk upside down. The whites should stand straight up).

Beat or fold in optional ingredients, as desired. See list below.

Drop meringue by rounded teaspoonfuls or pipe through pastry bag with star tip, onto the

cookie sheet, 1-inch apart.

Bake in preheated 225*F oven until firm, about 1 hour.

Turn off oven, let cookies stand in oven with door closed until cool, dry and crisp;

at least 1 additional hour. Meringue Kisses will be light and hollow.

Store in a tightly sealed containers.

*NOTE: Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

To recrisp meringues, bake in preheated 200*F oven for about 10-15 minutes.

Meringue Options: Use amounts listed for 1 batch of cookies. To make 2

variations at a time, divide egg white mixture equally between 2 bowls. Beat or fold half

of the amounts listed for each bowl.

Brandy Alexander:  Beat in 1/4 cup unsweetened cocoa, 1 teaspoon vanilla and 1/4

teaspoon brandy extract into the foamy egg whites.

Cherry Almond:  Fold in 1/2 cup chopped drained maraschino cherries and 1/2 cup

chopped almonds into firm whipped meringue. Careful not to overmix. Use a piping bag without a tip.

Chocolate Nut:  Beat in 1/4 cup unsweetened cocoa and 1 teaspoon vanilla into the foamy egg whites. Fold in

1/2 cup chopped nuts into firm whipped meringue. Careful not to overmix. Use a piping bag without a tip.

Citrus:  Beat in 1 tablespoon grated orange peel, 1/4 teaspoon lemon extract and a few

drops yellow food color into the foamy egg whites. .

Mint Chocolate Chip:  Beat in 1/4 teaspoon mint extract and a few drops green food

color into the foamy egg whites. Fold in 1/2 cup semi-sweet chocolate pieces into firm whipped meringue. Careful not to overmix. Use a piping bag without a tip.