A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Add sugar gradually to beaten egg whites
Preserved exactly as written in the original source
Beat three whites
add one cup granulated sugar gradually
add two cups corn flakes, one cup cocoanut
drop by teaspoonful on buttered tins
Modern guidance to help you succeed with this vintage recipe
Gradually adding sugar to beaten egg whites allows the granules to dissolve slowly while stabilizing the protein network, creating a glossy, stable meringue that won't deflate. The corn flakes and coconut are folded in after the meringue reaches stiff peaks, maintaining air bubbles that create the signature light, crispy texture when baked. The low moisture content of both mix-ins prevents the meringue from weeping or becoming soggy.
These cookies are best made and baked the same day. The meringue mixture cannot be prepared ahead, as it will deflate and weep if allowed to sit. However, once baked and completely cooled, the kisses can be stored in an airtight container for up to 1 week.
Store completely cooled kisses in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. Do not refrigerate, as moisture will make them sticky and chewy. If they become soft from humidity, you can re-crisp them in a 200°F oven for 10-15 minutes.
AI-generated tips from Chef Cecil's culinary database
These cookies are best made and baked the same day. The meringue mixture cannot be prepared ahead, as it will deflate and weep if allowed to sit. However, once baked and completely cooled, the kisses can be stored in an airtight container for up to 1 week.
Store completely cooled kisses in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. Do not refrigerate, as moisture will make them sticky and chewy. If they become soft from humidity, you can re-crisp them in a 200°F oven for 10-15 minutes.
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