Meringue cookies take time to prepare and bake, but the work itself is simple. I made these meringues with my 6-year-old, as the recipe came from Susie Fishbein's Kosher by Design: Kids in the Kitchen cookbook. When the cookies came out of the oven, I was surprised to find the best-tasting meringues I've ever eaten.
Prep Time: 20 minutes
Cook Time: 2 hours, 00 minute
Ingredients:
- 4 large eggs
- 1 tsp. cornstarch
- 2 1/2 cups confectioner's sugar
- 1/4 cup chocolate chips
- heavy-duty gallon size Ziploc bag
Preparation:
1. Preheat the oven to 225 degrees Fahrenheit.
2. Line 2 cookie sheets with parchment paper. Set aside.
3. Place the egg whites and cornstarch into the bowl of a mixer. Beat the egg whites with the mixer on medium speed for a full 5 minutes.
4. With the machine running the entire time sprinkle in the confectioner's sugar a little at a time as you beat it at medium high for a full 10-12 minutes. When you lift the beaters, the meringue should hold its shape as a stiff peak off the tip of the beaters. It will be very shiny.
5. Roll down the top of the Ziploc bag, 2 or 3 rolls. This will make a cuff on the outside of the bag.
6. Using a silicone spatula, transfer the meringue from the mixing bowl into the bag.
7. Unroll the cuff and twist the top a few times, to close the bag and force the meringue into the bottom of the bag.
8. With your scissors, snip a small corner off of the bag. Squeeze 1 1/2 inch circles of meringue onto the cookie sheets. If it is coming out too slowly, snip the hole a little bigger.
9. Place 3 chocolate chips into the center of each meringue.
10. Top each cookie with a squeeze of meringue to cover the chocolate chips. If you squeeze slowly and then pull the tip up you will get a pretty top like a chocolate kiss.
11. Place into the oven and bake for 2 hours.
12. When the cookies are done, lift them off the parchment. If they stick at all, return them to the oven for another 30 minutes to finish drying out.
YIELDS: 20-24 kisses
SOURCE: Kosher by Design: Kids in the Kitchen, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
2. Line 2 cookie sheets with parchment paper. Set aside.
3. Place the egg whites and cornstarch into the bowl of a mixer. Beat the egg whites with the mixer on medium speed for a full 5 minutes.
4. With the machine running the entire time sprinkle in the confectioner's sugar a little at a time as you beat it at medium high for a full 10-12 minutes. When you lift the beaters, the meringue should hold its shape as a stiff peak off the tip of the beaters. It will be very shiny.
5. Roll down the top of the Ziploc bag, 2 or 3 rolls. This will make a cuff on the outside of the bag.
6. Using a silicone spatula, transfer the meringue from the mixing bowl into the bag.
7. Unroll the cuff and twist the top a few times, to close the bag and force the meringue into the bottom of the bag.
8. With your scissors, snip a small corner off of the bag. Squeeze 1 1/2 inch circles of meringue onto the cookie sheets. If it is coming out too slowly, snip the hole a little bigger.
9. Place 3 chocolate chips into the center of each meringue.
10. Top each cookie with a squeeze of meringue to cover the chocolate chips. If you squeeze slowly and then pull the tip up you will get a pretty top like a chocolate kiss.
11. Place into the oven and bake for 2 hours.
12. When the cookies are done, lift them off the parchment. If they stick at all, return them to the oven for another 30 minutes to finish drying out.
YIELDS: 20-24 kisses
SOURCE: Kosher by Design: Kids in the Kitchen, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
