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MY COOKBOOK

MY COOKBOOK
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11.2.11

FOAM KISSES - HABCSÓK


These tiny confectioneries look great among a tray of petit fours or small cookie bars. I sandwiched a tiny amount of left over icing between some of the meringues, but in retrospect a bit of lemon curd would have been better. I don’t much care for North American style meringues; they are baked too long and too hard. But I rather like the Hungarian “melt in your mouth” type habcsók. My piping apparatus was not at home, so I used a zyploc bag to pipe these ones.

1/2 cup egg whites
2 cups icing sugar
1 pkg. vanilla sugar
2 Tbsp lemon juice

• Preheat oven to 200°F.
• Line a large baking sheet with parchment paper.
• In a bowl beat whites with an electric mixer until soft peaks form.
• Gradually add the icing sugar, beating continually.
• Add the vanilla sugar and the lemon juice.
• Beat until meringue holds stiff, glossy peaks.
• Transfer part of the meringue into a zyploc bag.
• Close the zyploc and cut off a small corner of the bag.
• In a circular motion press a small amount of meringue onto the prepared baking sheet.
• Leave about an inch space between the meringues.
• Bake for 1/2 an hour.
• Remove from oven.
• With metal spatula loosen the bottoms from the parchment paper.
• Keep meringue kisses in an airtight container at room temperature for up to 5 days.

     

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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