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.

FOAM KISSES - HABCSÓK
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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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!