Raspberry Meringue Kisses


These light and decadent cookies are a Wessman family favorite, popular at many family gatherings throughout the years.


Raspberry Meringue Kisses (Heritage Recipe)
3 egg whites
1 tsp. vinegar
1/8 tsp. salt
3 Tb. red raspberry gelatin (1/2 small package)
¾ cup sugar
1 cup chocolate chips (mini chips work best)
Grease well 2 large cookie sheets. Adjust your oven racks to fit both pans in the oven at the same time. Preheat oven to 250°. 



Beat egg whites, vinegar, and salt until you have a stiff meringue, but not dry. 


While beating slowly, gradually add raspberry gelatin and sugar. Beat meringue until shiny and stiff peaks form. 

 


Lightly fold in chocolate chips. Drop from a tablespoon onto the greased cookie sheets to make a nice “kiss” shape. Fit about 18 on a sheet. 

 

Bake at 250° for 25 minutes. Without opening the over door, turn off the heat and leave them in the oven for 40 more minutes. The kisses should be dry. Leave them out to dry a little more, but not too long. 

 

Store in a sealed container. Makes 3 dozen cookies. From Grandma Beverly Wessman. She said, “They’ll keep about 5 days, but they’re so good they won’t last that long anyway.” She had the recipe memorized. You can also make this with other flavors of gelatin.

Melinda's Note: This is a good recipe to bake along with Italian Nut balls. Use three egg whites in this recipe, and then use the egg yolks in a double batch of Italian Nut Balls.

Comments

  1. Melinda, my grandmother used to make these every Christmas. I love them. I've continued the tradition for my family at Christmas as well. My son had to bring in his favorite recipe to school and chose this one. I printed your recipe instead of retyping the recipe for him. Your directions and pictures are great. Thank you!

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    Replies
    1. And it's such a yummy tradition,too! Thanks for the note.

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