ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Anise Meringue Kisses

Desserts - Cookies, Brownies, Bars
ADVERTISEMENT
Anise Meringue Kisses
rec.food.cooking/Gaylen D. Cook (1998)
Makes about 4 dozen kisses

The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists).

3 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1 1/2 tsp ground anise seeds

Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise.

Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes.

NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour.

MsgID: 3112813
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter A Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (24)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Letter A Recipes (22)
  Betsy at Recipelink.com
2 Recipe: Spiced Curry Tofu with Apricots and Almonds
  Gladys/PR
3 Recipe: Curried Almonds (Appetizer)
  Gladys/PR
4 Recipe: Baby Potatoes Coated with Almond Powder
  Gladys/PR
5 Recipe: Bombay Chicken with Almonds (diabetic recipe)
  Gladys/PR
6 Recipe: Creamy Canneloni with Chicken and Almonds
  Gladys/PR
7 Recipe: Shrimps with Toasted Almonds and Sherry Sauce
  Gladys/PR
8 Recipe: Sole with Lemon, Capers and Almonds
  Gladys/PR
9 Recipe(tried): Spinach Linguini with Sundried Tomatoes and Almonds
  Gladys/PR
10 Recipe: Stir Fried Chicken with Almonds and Vegetables
  Gladys/PR
11 Recipe: Red Cooked Turkey Breast or Chicken with Star Anise
  Betsy at Recipelink.com
12 Recipe: Anise Meringue Kisses
  Betsy at Recipelink.com
13 Recipe: Wild Rice with Almonds and Mushrooms
  Gladys/PR
14 Recipe: Baked Potatoes Topped with Broccoli Amandine
  Gladys/PR
15 Recipe: Frosted Italian Anise Bread
  Betsy at Recipelink.com
16 Recipe: Apricot Barbecued Spareribs
  Gladys/PR
17 Recipe: Autumn Pork Chop Stacks
  Gladys/PR
18 Recipe: Asparagus Roll Ups (using canned asparagus, sliced bread and cream cheese)
  Gladys/PR
19 Recipe: Asparagus with Rice
  Gladys/PR
20 Recipe: Asparagus Strata
  Gladys/PR
21 Recipe: Pasta with Asparagus and Shrimp
  Gladys/PR
22 Recipe: Nutty Apple Spice Cake with Quick Butterscotch Sauce
  Betsy at Recipelink.com
23 Recipe: Apple Scrapple
  Betsy at Recipelink.com
24 ISO: a half of an egg
  Jon
25 Thank You: half of an egg
  jon
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Anise Meringue Kisses
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!