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Recipe: Dacquoise Kisses
Similar Categories: Dacquoise, Kisses
Dacquoise Kisses
Makes about 50
1/4 cup sliced almonds
1/2 teaspoon cornstarch
Pinch of fine sea salt
1/4 cup confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla
1 large egg white
1 tablespoon superfine sugar, divided
1. Preheat the oven to 200 degrees. Place the almonds and cornstarch in a
food processor and pulse (quickly turn the machine on and off) until mixture
is the texture of coarse meal. Add the salt and confectioners' sugar.
Process until completely fine, about 30 seconds. Remove from processor; set
aside.
2. Combine the milk and vanilla in a small bowl; set aside.
3. Place the egg white in the bowl of a standing mixer fitted with the whisk
attachment. Beat at medium-low speed until foamy. Add 1 teaspoon superfine
sugar and continue beating until soft peaks form when the whisk is lifted,
about 30 seconds. Increase mixer speed to high, sprinkle in remaining 2
teaspoons sugar, and beat until stiff, about 20 seconds.
4. Remove bowl from machine. With a rubber spatula, gently fold reserved nut
and milk mixtures into the whites.
5. With a pastry bag fitted with a small round tip, pipe about 50
button-size kisses onto 2 parchment-lined cookie sheets.
6. Bake for 2 hours, rotating the cookie sheets halfway through the baking
time.
7. Turn the oven off. Dry the meringues in the closed oven for several hours
or overnight.
8. Store in an airtight container.
Per kiss: 8 calories, no protein, 1 gram carbohydrates, 1 gram sugar, 0.3
gram fat, no cholesterol, 9 milligrams sodium, no fiber.
Makes about 50
1/4 cup sliced almonds
1/2 teaspoon cornstarch
Pinch of fine sea salt
1/4 cup confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla
1 large egg white
1 tablespoon superfine sugar, divided
1. Preheat the oven to 200 degrees. Place the almonds and cornstarch in a
food processor and pulse (quickly turn the machine on and off) until mixture
is the texture of coarse meal. Add the salt and confectioners' sugar.
Process until completely fine, about 30 seconds. Remove from processor; set
aside.
2. Combine the milk and vanilla in a small bowl; set aside.
3. Place the egg white in the bowl of a standing mixer fitted with the whisk
attachment. Beat at medium-low speed until foamy. Add 1 teaspoon superfine
sugar and continue beating until soft peaks form when the whisk is lifted,
about 30 seconds. Increase mixer speed to high, sprinkle in remaining 2
teaspoons sugar, and beat until stiff, about 20 seconds.
4. Remove bowl from machine. With a rubber spatula, gently fold reserved nut
and milk mixtures into the whites.
5. With a pastry bag fitted with a small round tip, pipe about 50
button-size kisses onto 2 parchment-lined cookie sheets.
6. Bake for 2 hours, rotating the cookie sheets halfway through the baking
time.
7. Turn the oven off. Dry the meringues in the closed oven for several hours
or overnight.
8. Store in an airtight container.
Per kiss: 8 calories, no protein, 1 gram carbohydrates, 1 gram sugar, 0.3
gram fat, no cholesterol, 9 milligrams sodium, no fiber.
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