Chocolate Kisses

Ingredients

• the whites of eight eggs
• one and one-half pounds of powdered sugar
• one-fourth of a pound of dissolved Baker's chocolate

Method

1. 1

   Beat the egg whites stiff, add the powdered sugar, then set on a slow fire and beat until warm and firm.

2. 2

   Mix in the dissolved chocolate.

3. 3

   Lay out on dusted tins with a star tube in 'S' shape, dust with white nonpareils or coarse granulated sugar.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 28. The excerpt below is the record exactly as published.

the whites of eight eggs, adding one pound of powdered sugar — one handful at a time — and a little vanilla. Set with bag and tube on greased, flour-dusted tins in different shapes. Dust with sugar and bake in a cool oven. Coeonnut Kisses. Lay out the above mixture in rings and dust well with shredded cocoanut. Cream Kisses. Same mixture as above. After soaking a board about one inch thick in water for one hour, drain it off a little; have your different- shaped kisses dusted on paper, place on the wet board and bake. Afterwards set together, placing back on top of oven to dry out well. Fruit Kisses. Same as above, except placing a piece of French fruit glace in one part before you put the two together. Spanish Kisses. In place of above fruit use French cherries soaked in sherry wine, but well drained off. All these kisses are so light and easy to prepare tiiat they can be mixed in fancy cake to great advantage in different shapes, but you will need a bag and different tubes for them. Spanish Meringue. Mixture as above. Divide in three parts, add rose and color one part pink, one part add chocolate and leave the other plain. Cut off by spoonfuls and work a little with spoon until it is a nice smooth shape; drop them about the size of an egg on tins greased and dusted as above. Patiences. Beat one pound of egg white half stiff. Stir into it two pounds of powdered sugar, one and one-half pounds of cake flour, one ounce of vanilla; with fine tube set on waxed tins; first let dry on top, then bake slowly. — 61 — Vienna Lady Fingers. Beat the whites of fifteen eggs very stiff; add by handfuls one pound of powdered sugar; then the yolks of twelve eggs; and last, fourteen ounces of sifted pastry flour. Dust well with powdered sugar. Bake very hot, at 410 degrees. Flavor with lemon. When baked, turn upside down, wet the paper and stick two together as soon as softened. L,ady Fingers. Beat the whites of ei^ht eggs very stiff, and in the meantime stir up well the yolks of ten eggs and one-half of a pound of fine' sugar; flavor with lemon; then add part of the snow; then one-half of a pound of pastry flour; then the rest of the snow; mix, only very light. Lay out, dust and bake as quick as possible, say 400 degrees. Sponge F>rop&. Beat well one pound of powdered sugar with twelve eggs; then set in hot water bath and beat until hot; take off and stir until cold again; mix with two egg shells full of water, one and one-fourth pounds of pastry flour and one ounce of baking powder; flavor with vanilla. Set two together with jelly. Vanilla Wafer Jumbles. Cream together one-half of a pound of powdered sugar, one-half of a pound of butter and two large eggs, add a little vanilla, and last nine ounces of pastry flour; grease the tins lightly, dust with flour. Lay out on pans with bag and star tube in rings. Bake like cookies. CllOeolatC /u.sscs. Beat stiff the whites of eight eggs and add one and one-half pounds of powdered sugar; then set on a slow fire, beat until warm and firm; then mix in lightly one-fourth of a pound of dissolved Baker's chocolate

Cook this with the app: pantry check, scaling, and the assistant.