Cloud-light almond meringues crunch in the mouth, then dissolve on the tongue—leaving the cool layer of chocolate to melt away slowly. A piping bag with a plain 1/2-inch tip will give the kisses their iconic shape.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
1980s Recipes + Menus
Chocolate Meringue Biscuits
October 1982
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1/2 teaspoon almond extract
- 1/2 cup ground blanched almonds
- 4 oz semisweet chocolate
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In a bowl with an electric mixer beat the egg whites at moderate speed until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, a little at a time, and the almond extract, beating, beat the meringue until it holds very stiff peaks, and fold in the almonds, a little at a time.
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Cover 2 baking sheets with parchment paper and attach the paper by putting a dab of the meringue on the underside of each corner. Drop rounded teaspoons of the meringue 2 inches apart on the baking sheets, bake the meringues in the lower third of a preheated very slow oven (200° F.) for 45 to 50 minutes, or until they are firm and dry, and loosen them from the paper with the tip of a small knife. (The meringues may be prepared up to this point and stored in an airtight container for up to 2 weeks.) Spread a thin layer of the chocolate, melted and cooled, on the bottom of each meringue and attach 2 meringues bottom to bottom. Transfer the meringues to a rack set in a cool, dry place and let them stand for 1 hour, or until the chocolate is hard. Makes about 48 meringues.
- Keywords
- favorite cookies 1941-2008,
- winter holidays,
- cookies,
- chocolate,
- dessert
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