Meringue Kisses (Mafishe)

Growing up I knew these cookies as mafishe….as that is what they are called in Albanian! One of the first cookies I learned how to make, as it is simple….all you need is egg white and sugar! Well that’s what I thought….if you don’t beat them enough they don’t turn out right! Or if  just a bit of the yolk gets in there it will mess it all up! Well I learned over the years on how to make a perfect meringue…..patience!
You do need patience especially if your using a hand held mixer….I have been using my stand mixer for them lately and that does help!
Make sure you do not add the sugar until you see the whites are foamy…that is a big deal! If you put it in too soon you may not get the correct results.
What you will need:
  • 3  large or extra large egg whites
  • squeeze of lemon juice
  • 1/2 cup to 3/4 cups sugar depending how sweet you like them
  • 2 or 3 drops of food colour optional
Heat oven to 250. Cover cookie sheets with aluminum foil.
Beat egg whites, in bowl until foamy. Beat in sugar a spoon at a time; continue beating at high 3-5mins or until stiff and glossy.
Do not under beat. Add lemon juice and food colour if using, beat till mixed in.
Drop by teaspoonfuls or use pastry bag 1 inch apart onto foil.  Bake on the top level of your oven for about 35-45 mins.
Makes about 3 dozen
I like to make some into sandwiches, filled with strawberry or raspberry jam and I make mine pink.
Tip: You can use a medium or large freezer bag as the pastry bag, just cut tip at end and fill… squeeze and wrap the end like you would a pastry bag.

Meringue should be stiff and glossy like in this picture

You can pipe them out in swirls and make ‘clouds’

Meringue kisses sandwiches with jam

 

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  1. [...] is what they should look like meringue-kisses, the texture on the outside smooth, dry & crisp,gooey and yummy the inside, sometimes they [...]

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