Nutmeg Kisses with White Chocolate Drizzle
- Servings: 40
Meringue making is easier with parchment paper. The sturdy, nonstick paper comes in handy when piping the meringue onto the parchment paper-lined cookie sheet. When baked on parchment paper, the meringues bake more evenly and can be peeled off the paper after they bake and dry, without shattering. After loosening from the parchment paper, drizzle with white chocolate mixture. Because you're baking right on the parchment paper, clean-up is a breeze. Just toss the paper.
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1 recipe White Chocolate Drizzle (see recipe below) (optional)
- Parchment paper
Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper; set aside.
In a medium bowl, combine egg whites, vanilla, nutmeg, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
Transfer meringue to a pastry bag fitted with small star tip. To make each cookie, pipe meringue into 1-1/2-inch stars or kisses 1 inch apart on prepared cookie sheet. (Or use a spoon to drop meringue onto parchment.)
Bake in the preheated oven for 15 minutes. Turn off oven. Let meringues dry in oven with the door closed about 1 hour or until dry and crisp. Transfer to wire racks; let cool. If desired, drizzle with White Chocolate Drizzle. Let drizzle dry. Makes about 40 meringues.
White Chocolate Drizzle: In a small saucepan, combine 2 ounces coarsely chopped white baking chocolate with cocoa butter, 1/2 teaspoon shortening, and a dash of ground nutmeg. Heat over low heat, stirring constantly, until just melted.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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