A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Make kisses, cocoanut drops, and such like, the day before they are wanted. It adds much to their beauty when served up to tint half of them pale pink, then unite white and pink. Serve on a high glass dish.
Preserved exactly as written in the original source
Having made the kisses, heap them in the shape of half an egg, placed upon stiff letter paper lining the bottom of a thick baking pan
Put them in a moderate oven until the outside is a little hardened
Take one off carefully, take out the soft inside with the handle of a spoon, and put it back with the mixture, to make more
Then lay the shell down
Take another and prepare it likewise
Fill the shells with currant jelly or jam
Join two together, cementing them with some of the mixture
Continue until you have enough
Make kisses, cocoanut drops, and such like, the day before they are wanted
Modern guidance to help you succeed with this vintage recipe
Meringues rely on the unraveling and coagulation of egg white proteins when whipped, creating a foam structure that traps air bubbles. Gentle, prolonged heat (the 'moderate oven') dries the exterior shell while keeping the interior soft enough to scoop out, creating hollow vessels. The soft meringue acts as an edible 'glue' because its proteins haven't fully set, allowing two shells to bond when pressed together and then dried.
As the original recipe advises, these should be made the day before serving. The unfilled meringue shells can be stored in an airtight container for up to 1 week. Fill them with jelly no more than 4-6 hours before serving to prevent the shells from becoming soggy.
Store filled meringue kisses in a single layer in an airtight container at room temperature for up to 24 hours. Do not refrigerate, as condensation will make the meringues weep and become sticky. Unfilled shells can be stored in an airtight container with silica gel packets for up to 2 weeks in a cool, dry place.
AI-generated tips from Chef Cecil's culinary database
As the original recipe advises, these should be made the day before serving. The unfilled meringue shells can be stored in an airtight container for up to 1 week. Fill them with jelly no more than 4-6 hours before serving to prevent the shells from becoming soggy.
Store filled meringue kisses in a single layer in an airtight container at room temperature for up to 24 hours. Do not refrigerate, as condensation will make the meringues weep and become sticky. Unfilled shells can be stored in an airtight container with silica gel packets for up to 2 weeks in a cool, dry place.
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