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Nutmeg Kisses with White Chocolate Drizzle

Makes: 40 servings Yield: about 40 cookies
Prep 30 mins Bake 300°F 15 mins Stand 1 hr
Nutmeg Kisses with White Chocolate Drizzle
  • 2  egg whites
  • 1/2  teaspoon  vanilla
  • 1/2  teaspoon  freshly grated nutmeg or 1/4 teaspoon ground nutmeg
  • 1/4  teaspoon  cream of tartar
  • 2/3  cup  sugar
  • 1  recipe  White Chocolate Drizzle (see recipe below) (optional)

1. Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper; set aside.

2. In a medium bowl, combine egg whites, vanilla, nutmeg, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

3. Transfer meringue to a pastry bag fitted with small star tip. To make each cookie, pipe meringue into 1-1/2-inch stars or kisses 1 inch apart on prepared cookie sheet. (Or use a spoon to drop meringue onto parchment.)

4. Bake in the preheated oven for 15 minutes. Turn off oven. Let meringues dry in oven with the door closed about 1 hour or until dry and crisp. Transfer to wire racks; let cool. If desired, drizzle with White Chocolate Drizzle. Let drizzle dry. Makes about 40 cookies.

From the Test Kitchen
  • Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
White Chocolate Drizzle
  • 2  ounces  coarsely chopped white baking chocolate with cocoa butter
  • 1/2  teaspoon  shortening
  • 1/8  teaspoon  freshly grated nutmeg or a dash of ground nutmeg

1. In a small saucepan, combine white baking chocolate, shortening, and nutmeg. Heat over low heat, stirring constantly, until just melted.

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