ReceptnaptárEnglish kisses
English kisses are crisp outside, soft inside, nutty-chocolatey little meringue biscuits. Old recipes used the egg whites raw; today we warm them to 55-60 °C over steam, which is safe and gives a more stable, glossier meringue. The wafer base makes them quick to prepare and they do not stick to the tray.
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Ingredients
Method
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- Preheat the oven to 150 °C (140 °C fan) and line a baking tray with baking paper.
- In a heatproof bowl over a water bath, whisk the egg whites and icing sugar continuously to 55-60 °C until the sugar is completely dissolved. Rubbed between your fingers you should feel no sugar grains.
- Take the bowl off the steam and beat with a mixer for 5-6 minutes until you have a stiff, glossy, cooling meringue. Carefully fold in the chopped walnuts and grated chocolate with a wooden spoon.
- Pile a heaped teaspoon of the mixture onto each wafer sheet. A wet spoon prevents sticking.
- Bake at 150 °C for 12-15 minutes until the top is lightly set and slightly browned. Cool on a rack and store in an airtight tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Buy ready-made wafer sheets in a baking supply shop or a larger supermarket.
- If the meringue is slow to stiffen, check that the bowl is completely grease-free.
- Toast the walnuts first for 5 minutes at 160 °C for a more aromatic flavour.
- They are also nice sandwiched with jam or dipped in chocolate.
Frequently asked questions
What is the difference between a meringue and an English kiss?
A meringue is only egg white and sugar; an English kiss also contains walnuts and chocolate and bakes on a wafer.
How long do they keep?
In an airtight tin they stay crisp for 1 week. In a damp place they soften.
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