Candy doesn’t need to be colorful to be good. It doesn’t need to be shaped like bears, or bottle caps, or diamond rings. It just needs to be loaded with sugar, with no redeeming nutritional value. So these egg kisses must be just about the perfect candy.
(This is another recipe from The Kappa Key To Cookery.)
Ingredients
4 egg whites
pinch of popcorn salt
2 cups sugar
vanilla (optional)
Directions
Separate the eggs. (Keep the yolks to make mayonnaise when you’re done with the candy.) There are tools made for this, but I like using the shell.
That one did not want to let go.
Oh hey, I got one with two yolks!
I hear that’s supposed to be good luck.
Add the salt to the egg whites — the recipe didn’t specify the popcorn salt, but we figured it would dissolve into the egg whites better — and beat until stiff peaks form.
Add the sugar a little bit at a time, beating after each addition.
Beat until the sugar is completely dissolved and the whites form soft peaks.
“Soft peaks” means when you lift the beater out, the tip folds over slowly.
Scoop the mixture into a zip-top bag and cut off one of the corners. Use this as a piping bag to deposit small portions on parchment paper on a baking sheet.
This first video is my attempt to do the piping.
I’m not very good at this. My wife, on the other hand, knew that I was trying to do them too small. Here’s what it’s supposed to look like.
She could have just told me what I was doing wrong.
Jenn wanted a little bling, so she added some yellow sugar topping.
The baking instructions for this are a little odd, but it works, I promise. Pre-heat the oven to 200°, put the baking sheet in … then turn it off. Leave the tray in for at least an hour, until the kisses are crispy on top.
Pull them out and you’ve got little crispy puffs of sweetness. The Kappa book said you can add a drop of vanilla to each one. We didn’t think they needed it.
And that’s it.
