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Merengue Kisses

khyricat

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khyricat Rookie
khyricat
Posted

Merengue Kisses:

4 egg whites

1 cup sugar (granulated)

1 tablespoon vanilla sugar

Beat all ingredients until VERY stiff peaks form

Optional:

liquid food color (add before beating)

crushed chocolate or mini chips (fold in at end)

chopped nuts (fold in at end)

spoon or pipe onto parchment paper (about 1 tablespoon each in size)

bake in oven at 200 for 1 hour

leave in oven until it cools

Amie

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Connie R-E Apprentice
Connie R-E
Posted

Not only can they be Kisses; but also bones, ghosts, mushrooms, bats, flowers, stars... or anything!!

We've been decorating cakes and things with them for a while now. :D

Get creative!

Thanks for posting the recipe!

Connie

Guest Libbyk
Guest Libbyk
Posted

when I was a kid, and mom took me to the bakery, I always got to pick out a treat. And I always got a merangue. Funny thing, how I liked them so much more than pastries...

Anyhow, i may have to make up a batch tonight, these are my favorites. who knew they were so easy?

Lib

Shamrock Newbie
Shamrock
Posted

Vanilla Sugar? Where would I find this.

I remember my mother making these for my brother as a child and we were all jealous because they were Kevin's "special" cookies- Who new one day I would need them.

khyricat Rookie
khyricat
Posted
  • Author

vanilla sugar is just that vanilla flavored sugar- it can be bought in most specialty foods places (whole foods), wherever the local jews get their passover supplies (my normal less expesive source) in March or april, or made: just use a sealed container and place split vanilla beans inside with the sugar.. leave them for awhile, then use...

penzey's spices sells it in a shaker top contianer I bought once, and now refill from teh bigger contianers- its a great thing to add to hot chocolate and even for some people to put in their coffee instead of regular sugar- sugar + vanilla flavor....

I think you can use liquid vanilla, but it will make it take longer to make the eggs stiff enough.

Shamrock Newbie
Shamrock
Posted

Thank you- now that I know what it is I have a good baking supply store nearby sounds like something they would carry.

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      Anyone else with very high HDL?

      By plumbago · Posted

      I have taken thiamine on and off (just not at this exact moment), and I’m not sure it's made any difference. Yes, I almost always “fast” (12 hours NPO) for blood tests, as do a great many other Americans, so I tend to think that’s not it. All I can say is that the mystery continues. I could do some speculating here…well, heck, let me go ahead and speculate now: The lab ranges we all see on our reports are more or less the averages of Americans who have had those blood tests. Now, it’s up to you and me whether or not to think of the average American as healthy. I can make arguments both ways, more often than not, on the negative. My point here is that maybe the current range of HDL is somewhat skewed (ie, low), and maybe just maybe my super high (plus 100s) HDL results are not something to worry about; the range just needs updating. Why do I say this? Because pre-celiac disease diagnosis, my HDL values were in the normal range, but post celiac disease diagnosis, my HDL levels are way above average. See where I’m going? My trusty guidebook on celiac disease, Recognizing Celiac Disease by Cleo Libonati, RN, BSN, says that HDL increases after being on the gluten free diet. Or can increase, I guess. Then again, it could be something else. ¯\_(ツ)_/¯ In thinking of going to a cardiologist, I sort of fear that he/she will be dismissive of a link to celiac disease, treated celiac disease, and would not therefore be considering all possibilities. @trents I'm sorry you've been diligently working on your numbers to no effect. That must be frustrating. LDL is a world that is far better understood than HDL, so for you there's maybe less "mystery." Familial hypercholesterolemia is for sure something that can be tested. Outside of that, you're right, genetics can determine a general pattern.
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