|Everyday Food Magazine|
a.k.a. happiness in my mailbox :)
The recipe I chose to make is for Chocolate-Peanut Meringue Kisses.
Why did I choose this recipe?
1. My daughters and I love meringues. My husband is probably so-so about them but since these had chocolate and nuts in them, I knew he'd love 'em.
2. I've never made meringues before, so welcomed the opportunity to try something new.
3. I had all the ingredients on hand.
4. They're a low calorie treat that I can fit into my day without too much guilt.
Below is the recipe from the April 2012 issue of Everyday Food Magazine. The photos are my own and I the text in green are my personal contributions to the instructions.
|Chocolate-Peanut Meringue Kisses|
Chocolate-Peanut Meringue Kisses
TIP: For Passover, swap 3/4 cup superfine sugar and 1/2 teaspoon lemon juice for confectioners' sugar. Bake 5 minutes more.
2 large egg whites
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 ounces roasted salted peanuts, finely chopped (1/2 cup)
1/3 cup miniature chocolate chips
|ingredients for chocolate-peanut meringue kisses|
Note that oven temperatures vary. Halfway through the first batch, I lowered my oven to 300 F because I thought the meringues were browning too quickly at 350 F. The second batch yielded better results.
For lovers of fun kitchen gadgets, this is the time to put that cute little egg separator to use. Hang it on the side of a medium heatproof bowl and crack the eggs into the separator. The whites slide into the bowl and the yolk stays in the separator. Gently pour the yolk into a clean jar or small bowl to save for a different use. I cover the yolks with water and store in the refrigerator for day or two.
|yolk separated from white|
2. In a medium heatproof bowl, combine egg whites, confectioners' sugar and a pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and the sugar is dissolved, 1 to 2 minutes.
|whisk over heat until mixture is frothy|
|beat on high speed until stiff, glossy peaks form|
|add finely chopped peanuts and|
mini chocolate chips to meringue
|gently fold nuts and chocolate|
chips until evenly distributed
|pipe mounds of 1" x 1.5" mounds of meringue 1" apart|
on parchment lined baking sheets
8. Let cool completely on sheet on a wire rack before peeling off parchment. Store in a single layer in airtight containers, up to 2 days).
|a chocolate-peanut meringue kiss xoxo|
Nutritional information for 3 kisses: 74 cal; 3 g fat (1.5 g sat fat); 1.7 g protein; 11 g carb; 0.7 g fiber.
Do you like meringues? What's your favorite flavor?
Have you ever made homemade meringues? Any additional tips for making meringues at home?
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Note: your post does not have to be posted on the weekend, but do visit Beth's blog over the weekend to link up your post.