Yield: Yields about 40 kisses.
If you can’t find superfine sugar, pulse granulated sugar in a food processor to a fine grind; measure after grinding. Pistachios and coconut are one of my favorite meringue flavoring combinations, but feel free to substitute with other additions. Fold in any ground nut, or even tiny chocolate morsels, if you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was a disaster. Meringues wept and were very chewy.I made the meringues on a day that there was little humidity. Threw them all out. Any help would be appreciatedThank you
I selected a one rating based on how the recipe is written. The instructions for this recipe are incorrect. It tells you to add the nuts and then "beat just until blended". The nuts should not be added to meringue this way due to the fat content. They need to be folded into the meringue after beating this way the meringue retains its fluff. Also if the nuts are added, the right way, and it is piped onto the baking sheet make sure the tip is large enough, sometimes even prying open the star does not work and the piping will continually get clogged.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?