3 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1 1/2 tsp ground anise seeds
Directions
The flavor of anise in these light cookies makes them a great after-
dinner dessert. Some people prefer the center to be soft and chewy,
but if you prefer the dry melt-in-your-mouth type of meringue, turn
off the oven and, with the door closed, let them stand 30 minutes to
an hour. These cookies are generally baked on parchment paper, but we
have found that regular bond paper makes a very acceptable
substitute. (By Times Food Stylists) Beat egg whites until frothy.
Add cream of tartar and beat to soft peaks. Gradually beat in sugar.
Continue beating until stiff and glossy. Beat in anise. Using pastry
bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F.
30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is
desired, turn off oven and let kisses stand in oven with door closed
about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0
cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.
Servings: 48 servings
Anise Meringue Kisses Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the far past, in fact as far as pharonic Egypt, and possibly even further. Interesting though that is, generally, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient chefs made use of a wide range of spices, including a few you will know like bay, fennel and parsley. Later on, we have two books published in the 1300s - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is served today, but rather recipes for the types of meals prepared for the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused a surge in manuscripts on food, some of which are now in private collections. By the time we get to the 20th century, cooking publications are starting to become popular as a result of higher levels of literacy, increased leisure time and disposable income. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Anise Meringue Kisses recipe.
