19. NATURE OF KISSES AND MACAROONS.--The varieties of small cakes known
as kisses and macaroons are undoubtedly the daintiest ones that are
made. Composed almost entirely of sugar, egg whites, and flavoring, they
are very delicate in texture and are practically confections. Kisses do
not contain any flour, but macaroons need a small amount of this
ingredient and some varieties of them contain the yolks, as well as the
whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
dried or candied fruits are added to these cakes to give them variety.
20. The mixtures of which these cakes are made are either dropped by
spoonfuls or forced through a pastry bag into little mounds or rosettes
on an inverted pan or a cooky sheet and then baked in a very slow oven.
An oven of this kind is necessary, for the mixtures must be practically
dried out in the baking. _Meringues_, although made of a mixture similar
to that used for kisses, are usually made in rather large, round, flat
shapes, whereas kisses are smaller and are for the most part made in the
shape of rosettes. Fig. 12 shows a plate of kisses ready to serve.
21. _Marguerites_, while not exactly the same as either kisses or
macaroons, are given in this connection because the mixture used for
them is similar to that for kisses. These, as shown in Fig. 13, are in
reality saltines covered with a mixture of egg and sugar to which nuts,
coconut, flavoring, etc. may be added for variety. After the sugar
covering has been applied, the saltines are set in the oven and baked
until slightly brown on top. This variety of small cakes, as well as
kisses and meringues, is excellent for serving with afternoon tea, or
with ice cream at a party that is to be very dainty.
[Illustration: FIG. 12]
22. RECIPES FOR KISSES AND MACAROONS.--One recipe for kisses, several
recipes for macaroons, and directions for the preparation of marguerites
follow. If meringues are desired, the recipe for kisses may be followed
and the mixture then dropped by spoonfuls, instead of being forced
through a pastry tube.
[Illustration: FIG. 13]
KISSES OR MERINGUES
(Sufficient for 1 to 2 Dozen Cakes)
1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
2 egg whites
1/2 tsp. vanilla
Fine granulated or powdered sugar may be used for these cakes. If
powdered sugar is selected, a little more will be required than of
granulated. Only fresh eggs should be employed. Separate them and beat
the whites with an egg whip, beating slowly at first and more rapidly as
the eggs grow stiff. When they have become very stiff, add a
tablespoonful of the sugar and continue the beating. When this has been
beaten thoroughly, add another tablespoonful, and continue to add sugar
in small amounts and to beat until all has been worked in. Add the
vanilla. Moisten with cold water a board that is about 1 inch thick,
place over it some heavy white paper, and force the mixture through a
pastry bag or drop by spoonfuls on the paper. Place the board containing
the kisses in a very slow oven, one so slow that instead of baking the
kisses it will really dry them. If the oven is too warm, open the oven
door slightly to prevent the temperature from rising too high. Bake
until the kisses are dry and then remove them from the oven.
If desired, the inside of the meringues, which is soft, may be removed
and the shell filled with a filling of some kind. Plain whipped cream or
whipped cream to which fresh strawberries and sugar are added makes an
excellent filling for this purpose. In fact, meringues filled and
garnished with whipped cream make a very delightful dessert.
PECAN MACAROONS
(Sufficient for 1-1/2 Dozen Cakes)
1 egg white
1 c. brown sugar
1 c. pecan meats
1/4 tsp. salt
Beat the egg white until stiff and add the sugar gradually, beating
constantly. Fold in the nut meats, add the salt, and then drop from the
tip of a spoon 1 or 2 inches apart on a cooky sheet covered with
buttered paper. Bake in a moderate oven until delicately browned.
ALMOND MACAROONS
(Sufficient for 1-1/2 Dozen Cakes)
1/2 lb. almonds
1 c. powdered sugar
2 egg whites
Blanch the almonds and force them through a food chopper. Mix the ground
almonds and powdered sugar, and gradually add the beaten egg whites
until a mixture of the consistency of a stiff dough is formed. Force
through a pastry bag or drop with a spoon on a cooky sheet covered with
buttered paper. The macaroon mixture spreads during the baking, so space
will have to be left between the cakes. Bake in a very slow oven. After
removing from the oven, cover for a few minutes with a moist cloth in
order to loosen the macaroons.
COCONUT MACAROONS
(Sufficient for 1-1/2 Dozen Cakes)
1 c. powdered sugar
1 c. shredded coconut
2 egg whites
Mix the sugar and coconut. Beat the egg whites and fold into the coconut
and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper
and bake in a slow oven.
OATMEAL-FRUIT MACAROONS
(Sufficient for 3 Dozen Cakes)
2 eggs
1/2 c. sugar
1/4 c. corn sirup
1 Tb. melted shortening
1/2 c. raisins, cut in small pieces
2-1/2 c. rolled oats
1/2 tsp. salt
Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit,
rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and
bake in a moderate oven.
MARGUERITES
(Sufficient for 3 Dozen Cakes)
3/4 c. sugar
1/3 c. water
1 egg white
1/4 c. shredded coconut
1/4 c. chopped nuts
Cook the sugar and water until it forms a hard ball when tested in cold
water or threads from a spoon. Beat the egg white until stiff, pour the
hot sirup into it, and continue beating until the mixture is stiff
enough not to run. Add the coconut and chopped nuts and spread a thick
layer on saltines. Place in a moderate oven and bake until
slightly browned.