Lime Meringue Kisses Cookie Food

LEMON OR LIME MERINGUE COOKIES

Steps:

• Preheat oven to 350°F.
• beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
• continue beating and add sugar one tablespoon at a time until shiny.
• continue beating and add in lemon or lime juice.
• continue beating until stiff peaks form- don't underbeat!
• drop in small spoonfuls onto parchment lined baking sheets.
• bake for 10-12 minutes at 350 until lightly browned.
• be sure to store in an airtight container to maintain their texture.

LIME MERINGUE KISSES COOKIE RECIPE

Steps:

• Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
• Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
• Fold in lime zest and vanilla.
• Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
• Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

COCOA MERINGUE KISSES

Steps:

• Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
• Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.

MERINGUE KISSES II

Steps:

• Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
• Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
• Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
• Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
• To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

MERINGUE KISSES

Steps:

• Preheat oven to 200°F. and butter and flour a large baking sheet, knocking off excess flour.
• In a bowl with an electric mixer beat whites until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn oven off and leave meringues in oven 1 hour more. With a metal spatula transfer meringues to a rack to cool completely. Meringue kisses may be kept in an airtight container at room temperature 5 days.

LIME SANDWICH COOKIES

Steps:

• In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add in sugar and baking powder; beat until combined.
• Beat in egg and lime juice until combined.
• Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon.
• Knead in enough green food coloring for desired color.
• Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper.
• Chill 4-24 hours or until firm enough to slice.
• Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet.
• Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned.
• Transfer cookies to a wire rack and let cool.
• Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down.
• To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth.
• Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.

MERINGUE KISSES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.