Cake of Kisses
Ingredients:8 egg whites
1/2 teaspoon cream of tarter
2 cups sugar
few drops red food coloring, if desired
3 cups whipping cream
1. Cover 2 cookie sheets with aluminum foil. On 1 sheet mark a 5-inch diamter circle and a 2-inch diameter circle. On the other sheet, mark a 4-inch diameter circle and a 3-inch diameter circle.
2. Beat 4 of the egg whites and 1/4 teaspoon of the cream of tartar in large mixer bowl at high speed until soft peaks form. Gradually beat in 1 cup of the sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves. Beat in food coloring to tint meringue pink.
3. Place meringue in large pastry bag fitted with 1/4 inch plain tube. Pipe meringue in two layers over circles on cookie sheets (two-layered meringue circles should be about 3/4 inch thick.
4. Smooth meringue with spatula. Bake in preheated 250°F oven until crisp and dry but not brown, about 1-1/4 hours. (If cookie sheets are on 2 oven racks, exchange positions of sheets after 30 minutes) Cool slightly; remove meringues from cookie sheets and cool on wire racks to room temperature. Discard foil.
5. Cover cookie sheets with clean foil. Mark a 6-inch diameter circle on 1 sheet.
6. Beat remaining 4 egg whites and remaining 1/4 teaspoon of cream of tartar in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1 cup sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves.
7. Place meringue in pastry bag fitted with 3/4 inch plain tube; pipe meringue over circle on cookie sheet. Pipe 17 meringue kisses, each 1-1/2 inches in diameter, onto cookie sheet with meringue circle.
8. Using all meringue remaining in bag, pipe smaller kisses, each 1 inch in diameter, onto other cookie sheet.
9. Place both sheets in preheated 250°F oven, placing sheet with smaller kisses on lowest shelf. Bake until smaller kisses are crisp and dry., about 30 minutes. Remove smaller meringues from oven. Transfer remaining cookie sheet to lowest shelf; bake 30 to 45 minutes longer. Cool kisses on wire rack to room temperature. (Note: Meringue circles and kisses can be stored in airtight containers up to 2 days before assembling cake, if desired.)
10. Beat cream in clean large mixer bowl at high speed until stiff peaks form. Place 6-inch meringue circle on serving plate, spread with 3/4 cup of the whipped cream. Top with 5-inch meringue; spread with 1/2 cup of the whipped cream. Top with 4-inch meringue, spread with 1/4 cup of the whipped cream. Top with 3-inch meringue, spread with 2 tablespoons of the whipped cream. Top with 2-inch meringue; spread with 2 tablespoons of the whipped cream.
11. Place remaining whipped cream in a clean pastry bag fitted with small star tube. Pipe circle of cream around outside of 6-inch meringue circle; arrange 16 of the 1-1/2 inch kisses around 6 inch circle by pressing bottoms of kisses gently into cream. Reserve remaining 1-1/2 inch kiss. Pipe another circle of whipped cream around 5-inch meringue; arrange 1-inch kisses around meringue. Continue procedure to cover all meringue circles with whipped cream and kisses; place reserved 1-1/2 inch kiss on top of cake. Pipe small stars of whipped cream between kisses. Serve immediately or refrigerate up to 4 hours. Dessert Cooking Class Cookbook © 1982.
Tabi, Noah, Grammy Loves You!