Sunday, April 1, 2012

Chocolate-Peanut Meringue Kisses from Everyday Food Magazine

Everyday Food Magazine
a.k.a. happiness in my mailbox :)
One thing that can brighten my day is when the mailman delivers the latest issue of a favorite magazine right to my mailbox. About three weeks ago, I posted a good mail day photo of the April 2012 issue of Everyday Food Magazine on instagram [I'm attempting a Project 365 this year and find myself taking the most random photos..] to which Lisa H. replied that she just got hers, too! How fun to learn that we get the same magazine! We thought it would be fun to each pick a recipe to prepare and then share together on our respective Weekend Cooking posts. Lisa emailed me earlier this week and told me she was preparing a pasta dish, so I decided on dessert. Kind of like a potluck meal between friends. So what if there's 1500+ miles [2400 km] between us, right? It's possible Lisa may not get her weekend cooking post up this weekend. If that's the case, I may have to consider making another dessert recipe from the magazine for next weekend [Oh the hardship!] because these meringues won't last until dinner next weekend. ;-)

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
fine salt
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
1. Preheat oven to 350 F.

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. 

egg separator
 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
3. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. This took closer to 5 minutes for me. 
beat on high speed until stiff, glossy peaks form
4. Beat in vanilla, then fold in peanuts and chocolate.

add finely chopped peanuts and
mini chocolate chips to meringue
gently fold nuts and chocolate
chips until evenly distributed

5. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.

6. Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1-inch apart, on a parchment lined rimmed baking sheet.
pipe mounds of 1" x 1.5" mounds of meringue 1" apart
on parchment lined baking sheets
7. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through.

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
Makes 30 kisses

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?

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Weekend Cooking, a weekly blog event hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food related post to share--a food related book review (fiction or nonfiction), cookbook review, movie review, a recipe, random thoughts, gadgets, food quotations, photographs, etc. Please visit Beth's blog for more information and join the fun! 

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. 


  1. Aren't meringues fun to make? The only problem is figuring out what to do with the yolks. Yours look perfect. I haven't make meringues in years, but I bet my last batch was almond-vanilla. Yum.

  2. Firstly, they look fantastic! Secondly, that is the first time I have seen an egg-yolk separator! Wow.

    And this may be a really stupid question, but why the substitution for Passover?

  3. I was wondering the Passover question too!

    I LOVE these cookies; my aunt used to make them when I was a kid. Yours look just right - I like the step by step photos!

  4. I haven't thought about meringues in ages. I used to make them with my elementary school best friend whenever we had sleepovers. They were so fun to make and to eat. Meringue is just super magical.

  5. @ Beth F ... These were very fun to make. I'm already thinking of ways to play with the basic recipe to make other flavors! Vanilla-almond sounds wonderful!

    I use all egg yolks to make flan, but just two? Maybe pudding? I usually end up combining the two yolks with maybe 4 full eggs to make a frittata or quiche. I know it's additional fat and cholesterol, but I don't like wasting food. I should make up a recipe for something using just two egg yolks. Wonder if I can make flan for two people? Will think about that.

    @ Li ... I bought that egg yolk separator at a Pampered Chef party years ago. Pampered Chef run private home parties for selling cookware and gadgets. Sometimes I get invited to one and just want a few hours out at a friends house and a glass of wine and buy a little gadget or two for myself. It's fun to use, but I often just pass the egg back and forth between the shell halves to do the same thing!

    I am not Jewish, but I'm pretty sure the substitution is because confectioners' sugar typically contains cornstarch to keep the sugar from getting hard and caking. And cornstarch is traditionally considered a "leaven" grain so not permitted during Passover. Only "unleavened" grains are permitted which are wheat, barley, oats, spelt, and rye.

    @ Libby Rodriguez ... See my explanation above to my reply about using confectioners' sugar during Passover. Of course, one could always run granulated sugar in the food processor until it is powdered and use that.

    I'm definitely going to make these again sometime. :)

  6. @ Caitlin ... What a fun tradition to make meringues with your childhood friend during sleepovers! You're right--meringues ARE magical!

  7. They look really good! I haven't ever made meringues.

  8. I went through a huge baking phase about ten years ago and made meringues then, but haven't since. *g* I like your egg separator, I have one, but it might look weird to you, it looks like a pottery bowl with a slit in the lip. *g*

    Happy Baking!

  9. I'm trying to remember the last time I had meringues...I can't, which says something :)

    And...I can separate eggs really well. Spent a lot of summers working in a microbiology lab testing various foods, including eggs!

  10. Oh, looks yummy, even if I don't love meringues LOL. And it really looks simple to do. But I bet it isn't!

  11. @ Marg ... The meringues are surprisingly easy to make.. assuming you have an electric hand mixer. Otherwise it would be a MAJOR workout for your arms. Ouch! lol!

    @ Brandy .. You're egg separator sounds adorable! I never knew these gadgets existed until I went to one of those Pampered Chef parties several years ago.

    @ orannia ... That job in the microbiology lab sounds interesting! So what's your method of separating eggs? Do you simply use the egg shells? I admit that even though I have that gadget.. I usually just use the egg shells.

    @ nath ... You're not crazy about meringues?? Then how did you know those ones you gave me when you visited were so fabulous?!!

    And yes, meringues are pretty simple--and inexpensive!-- to make.

    1. LOL, I just bought them, Christine. I figured they'd be good since the place made good stuff :P I just got lucky :P

  12. Those look yummy!
    Sadly, no one in my house likes meringue so I don't think I'll get a chance to try to make these. :(

  13. @ Alex .. They were yummy! Past tense because they've all been eaten already! I guess they liked them. :D You could always make a batch for yourself and give some to your friends.. ;)

  14. I'm not a big meringue fan, I'll eat some of it off lemon pie, but to make little kisses I wouldn't. They certainly look delicious though!


  15. I have never made meringues either. They look so easy and I have eaten them just never made them. Good idea about how to save the yolks! Thanks for the tip!

  16. @ luv46kdz ... Thanks! ;)

    @ Peggy Ann Oh you should try these! Very fun to make and eat! :)

  17. \i like basic flavour meringues. The extra egg yolks are perfect for rice pudding. When I was young, my mom would make rice pudding for dessert on Wednesdays and then after we went to bed, she would make the meringues and we'd get them at lunch on Thursday.


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