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from oven; let cool on baking sheet for
2 to 3 minutes, then transfer to a wire
rack to cool completely. Store between
sheets of waxed paper in an airtight
container.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g • pro. 1g •
fat 15g • sat. fat 2g • chol. 13mg • sod. 72mg •
calc. 5mg • fiber 0g
Meringue Kisses
Light as a cloud, these little kisses are just
the thing when the sweet tooth bites.
Preparation: 15 – 20 minutes, plus baking and
resting times. Makes 36
2 tablespoons butter, melted
4 tablespoons powdered sugar
4 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
(superfine is best)
1 teaspoon vanilla or almond extract
2 ounces chopped semi-sweet or
bittersweet chocolate (1/8–inch chop)
Preheat oven to 225° F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted butter,
then dust with powdered sugar, shaking
off excess sugar.
Place the egg whites and cream of tar-
tar in a medium mixing bowl. Use the
chef’s whisk, and start mixing the egg
whites and cream of tartar on speed 1,
increasing gently to speed 7. Whip until
soft peaks form, 1-1/2 to 2 minutes
(depending on temperature of egg
whites). Sprinkle sugar 1 tablespoon at
a time over egg whites and beat on
speed 6 after each addition, until stiff
peaks form and mixture is shiny but not
dry, about 4 minutes total. Add the
vanilla and beat on speed 1 to blend in,
10 seconds.
Using a clean rubber spatula, fold in
chopped chocolate. Drop by rounded
tablespoons onto prepared baking
sheets, or gently place meringue mix-
ture in a large pastry bag fitted with a
3/8-inch plain tip and pipe out “kisses”.
Bake in preheated oven for 1-1/2 hours;
do not open. Turn off oven and let
kisses sit in warm oven for an additional
1-1/2 hours to dry out. Transfer to a
wire rack to cool completely. Store in
an airtight container.
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g • pro. 0g
• fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg
• calc. 1mg • fiber 0g
Tip: Meringues are best when made on a
dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. Butter and dust with
powdered sugar. Pipe concentric circles of
meringue into the 3-inch rounds. Pipe
another 2 circles on the outermost edge
of the meringues. Bake as directed, but
increase the baking and resting time to
2 hours. Makes 4.
Raspberry Mascarpone Mousse
For an elegant dessert, serve this raspberry
mousse in stemmed goblets or martini
glasses, or spoon into meringue nests.
Preparation: 15 – 20 minutes active time, 30
minutes inactive. Makes 8 - 12 servings
12 ounces fresh or frozen raspberries
(not in juice)
2/3 cup granulated sugar envelope
(1/4 - ounce /1 tablespoon) gelatin
1/4 cup cold water
8 ounces mascarpone cheese*
1/4 cup powdered sugar
1-1/4 cups heavy cream
fresh raspberries and mint leaves
for garnish
chocolate cookie crumbs for garnish
Combine the raspberries and granulat-
ed sugar in a 2-quart saucepan. Bring
to a boil over medium high heat, about
6 minutes. Stir to dissolve sugar. Using
a fine mesh strainer (chinois) set over
medium bowl, strain, pressing as much
of the liquid as possible, until just the
seeds remain. Discard the seeds.
Sprinkle the gelatin over the cold water.
Let stand 5 minutes or longer to soften.
Stir the softened gelatin into the rasp-
berry sauce. Cool until slightly thick-
ened, about 30 minutes.
Place the mascarpone and powdered
sugar in a medium bowl. Beat on speed
3 for 2 minutes, until smooth and
creamy. Stir in the cooled raspberry
mixture using speed 1 until thoroughly
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