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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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It began with posting a few recipes on line for my 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 my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. 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. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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