Wonton Kisses Recipe

24 Servings / Prep/Total Time: 25 min.

Ingredients:

• 24 milk chocolate kisses
• 24 wonton wrappers
• Oil for frying
• Confectioners’ sugar

Directions:

1. Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat.
2. In an electric skillet, heat 1 in. of oil to 375 degrees F. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners’ sugar. Yield: 2 dozen.

Peppermint Meringue Kisses

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.

Makes 24 cookies.

Ingredients:

• 1 cup confectioners’ sugar
• Whites from 2 large eggs
• 1/8 tsp. pure peppermint extract
• 1/3 cup finely chopped, peppermint hard candies

Directions:

1. Heat the oven to 175 degrees F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioners’ sugar twice to remove all lumps and divide into two fairly equal portions.
2. Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioners’ sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioners’ sugar over the meringue and gently fold in until blended.
3. Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.
4. Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.

Chocolate Meringue Kisses

serves: 5 (2 cookies)

Details: Don’t be afraid to use a pastry bag - once you get the hang of it, it’s really easy. These cookies will keep for a week, thightly covered. Wait until just before serving to sandwich the cookies together (Phase 1)

Tip: Make sure your bowl is completely dry and clean on grease; otherwise, the whites will not whip up enough.

Ingredients:

• 2 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar substitute
• 2 tablespoons unsweetened cocoa powder, lumps removed
• 1/2 teaspoon vanilla extract
• Light whipped topping (1 tablespoon per sandwich)

Directions:

1. Preheat oven to 250 degrees F. Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat. Whisk in cocoa and vanilla until blended.
2. Line a baking sheet with parchment paper. Fit a large star nozzle into pastry bag. Fill pastry bag with meringue. Pipe 20 meringue kisses onto prepared sheet. Bake 30 minutes, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes. Remove form baking sheet. Sandwich pairs of cooled cookies together with whipped topping.

Nutritional Information:

19 calories

1 g total fat (1 g sat)

0 mg cholesterol

2 g carbohydrate

1 g protein

0 g fiber

11 mg sodium