Monday, July 24, 2017


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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