Black & White Kisses



~adapted from Flo Braker’s Meringue Bubbles
~50 to 60 cookies

cookie bottom

• 4 ounces (1 stick) unsalted butter, softened
• 1/4 cup sugar
• 1 cup + 2 tablespoons all-purpose flour

meringue

• 1/4 cup (about 2 large) fresh egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 ounces dark chocolate (preferably 70%), finely grated

Instructions

1. Cream butter with the paddle attachment in a stand mixer. Beat in sugar until combined and fluffy. Scrape down the sides. On low speed, gradually add flour until just well combined.

2. Press the dough into two equal sized balls. Roll both balls out between wax paper into 8″ circles, 1/4″ thick. Keep the dough in between the wax paper and place on a baking sheet. Cover in plastic wrap and refrigerate until firm (at least 2 hours and up to 3 days).

3. Preheat oven to 350 degrees. Remove one circle of dough from the fridge and peel off top sheet of wax paper. Place wax paper back on, turn over and peel off other sheet of wax paper. Use 1 1/4″ circle cutters to cut out cookie circles. (The fat end of a 1/2″ plain decorating tip like Ateco #6 is also 1 1/4″) Place them 1/2″ apart on an un-greased cookie sheet. Bake for 6 minutes or just until set. Repeat with other dough circle and cool on wire racks.

4. Turn oven down to 225 degrees F. When the cookie bottoms are cool, place all of them on a parchment paper lined cookie sheet, 1/4″ apart.

5. In a stand mixer with the whisk attachment, beat egg whites on medium-low until the surface is frothy. Increase the speed to medium and beat in half of the sugar. Whip until soft peaks form. Slowly add the remaining sugar and vanilla and whip until stiff, shiny peaks form.

6. Fold chocolate into the meringue and immediately transfer into a pastry bag with a 1/2″ plain decorating tip (like Ateco #6). Pipe a kiss onto each cookie bottom following the diameter of the cookie bottom. (If you have extra meringue, you can just pipe kisses onto parchment paper and bake without cookie bottoms.)

7. Bake for 60 minutes at 225 degrees F, or until meringues are firm. Cool on a wire rack. Remove from parchment and serve. They are best eaten the same day but can be stored in an airtight container for a few days.

Recipe Source: http://www.foodmayhem.com/2010/12/black-white-kisses.html