| Level: | Intermediate |
| Total: | 5 hr 25 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 3 hr |
| Yield: | 70 kisses |
Ingredients
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/4 cups confectioners’ sugar
- 1 11-ounce bag white chocolate chips
- 1 tablespoon coconut oil or shortening
- Red sanding sugar, for dipping
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners’ sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
- Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.
Nutrition Facts
| Serving Size | 1 of 70 servings |
| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 0 g |
| Cholesterol | 1 mg |
| Sodium | 16 mg |
Reviews
There’s definitely something wrong with the directions. After 1 hour they were already brown, but not cracked, so I was able to save them. But they are definitely not as pretty as the picture. Even though they were brown, they were still gooey, so I turned the oven off and left them in there for another hour. Disappointed that the first bad review was 1450 days ago, but food network put this exact recipe in a recent magazine, where I found it.
I tried this recipe and after 2 hours in the oven, they were brown and cracked. I cannot believe they should be in the oven at 250 for THREE HOURS! Our oven is calibrated properly, too. Shouldn’t the directions say to pre-heat the oven to 250 and then turn it off and let these kisses dry for 3 hours inside?