Nut
Kisses
Sheila
Kopaska-Merkel
Back
by popular demand after a triumphant tour of the Ethnic Dinner
(2000).
(about
40 cookies)
Meringue-type
cookies are sometimes known as “kisses.” These have a good
caramel flavor and are full of pecans. Dry and crisp on the outside,
they are slightly chewy on the inside.
3
egg whites (about 1/2 C)
1/2
t salt
1
1/2 C dark brown sugar
3 T
flour
1/2
C coarsely chopped pecans
1
1/2 C coarsely chopped walnuts
Force
the brown sugar through a sieve after measuring to remove any lumps.
Preheat
oven to 300F. Line baking sheets with parchment paper or foil, cut to
fit. Get out another baking sheet, about the same size, so you can
double-pan when you bake.
Combine
egg whites and salt and beat until they stand in soft peaks. Slowly
add the sugar, continuing to beat until the whites stand in stiff
peaks. Sprinkle on the flour and pecans, and fold them in, using a
rubber spatula or an electric mixer turned to lowest speed for 3 or 4
seconds.
Shape
the meringues on the parchment- or foil-lined sheets, using a pastry
bag fitted with a 1/2-inch plain tip—or, if you don’t have a
pastry bag, use a teaspoon and form small mounds about 2 inches
across, placing them about 1 1/2 inches apart. Double-pan the sheet,
and bake for about 20 minutes. Turn off the oven, and let remain
there for another 20 minutes to dry out. Peel off the foil or
parchment and let cool completely. In a dry climate, store at room
temperature in a sealed container. If it’s damp or humid, freeze
for storage.
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