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Forgotten Kiss Cookies

Posted by tspbasil
February 13, 2015
Featured in: Sweet Splurges
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These Forgotten Kiss Cookies are easy to make meringue cookies dyed pink with blood orange juice.
Easy to make meringue cookies dyed pink naturally with blood orange juice. By

 

Looking for a last minute Valentine’s Day treat? These kiss cookies couldn’t be easier and they come to you courtesy of my 8 year old self (circa 1978.)

These Forgotten Kiss Cookies are easy to make meringue cookies dyed pink with blood orange juice.

This is a recipe I copied down in 2nd grade. I swear my mom keeps everything. And as much I as do the opposite (alas, my daughter’s saved mementos will be a much smaller pile), I admit, I enjoy the trip down memory lane from my mom’s hoarding keepsakes.

So, this is a classic recipe for meringue treats: whip up egg whites with sugar, pipe them onto a cookie sheet and put in oven. Turn off oven and leave them be overnight.

These Forgotten Kiss Cookies are easy to make meringue cookies dyed pink with blood orange juice.

I wanted to give a pink Valentine’s Day tint to this recipe using natural coloring so I first tried fresh pomegranate juice because I figured those seeds definitely know how to stain.

But that was a fail – turns out it took a lot of juice to barely tint the cookies. My second attempt using fresh blood orange juice worked much better and bonus, it gave a nice citrus flavor to the cookies.

These Forgotten Kiss Cookies are easy to make meringue cookies dyed pink with blood orange juice.

So, there you have it – the ultimate last minute treat that’s even simple enough for a 2nd grader to make.

These Forgotten Kiss Cookies are easy to make meringue cookies dyed pink with blood orange juice.

These Forgotten Kiss Cookies are naturally dyed pink using blood orange juice!
These Forgotten Kiss Cookies are easy to make meringue cookies dyed pink with blood orange juice.

Forgotten Kiss Cookies

Yield

Makes 3 dozen cookies

Ingredients

  • 2 egg whites
  • ½ cup sugar
  • Pinch of salt
  • 2 tablespoons fresh blood orange juice, optional

Directions

  1. Preheat oven 350 degrees Fahrenheit.

  2. Pour egg whites in bowl and beat on high speed. While beating whites, slowly pour in sugar and add salt. Turn beaters down to slow and slowly pour in juice (if desired.) Put beaters back on high speed until stiff peaks form.

  3. Carefully place meringue in in a pastry bag or large plastic bag (snip end with scissors.) Pipe onto parchment paper on baking trays (each cookie is approximately 2 teaspoons of meringue.)

  4. Place in oven and turn off heat. Leave overnight or for at least 6 – 8 hours until cookies are dry and crisp.

Print this recipe

tspbasil

tspbasil
Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
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