Prep. time : 20 minutes
Baking time: 40 minutes
This little pastry treat consists of two meringues filled with buttercream. They're a specialty of Malmédy, a town of 12,000 people in the province of Liège, Belgium, and originated from the buttercream-filled white meringues that were given the name of "kisses" in the 1930s. They can be eaten all year round, but they're especially popular during the holiday season and carnival season.
Combine all the ingredients for the meringues and follow the instruction up to baking.
Let dry for 2 hours in a very low oven.
Once the meringues are cooled and very dry, fill with vanilla or coffee-flavored whipped cream.
How to serve
The kisses can be served on their own, like petits fours, with coffee or tea, but you could also serve them as a side to a fruit salad.
- Beat the egg whites to soft peaks; once they begin to take shape, add 40 g of the sugar and continue to beat until stiff peaks form.
- In another bowl, combine the remaining 120 g of sugar, powdered almonds and flour.
- Gently fold the egg whites into the flour mixture with a spatula, being careful not to deflate the mixture.
- Transfer to a piping bag.
- Pipe out 32 meringues onto a dry baking sheet lined with parchment paper, leaving space between them. Sprinkle with lightly crushed slivered almonds.
- Bake in a preheated 160° C/325° F oven for about 40 minutes, taking care that the meringues do not brown.
- In a small, saucepan, cook the sugar and 40 g water to 121° C (240° F).
- Beat the whole eggs in a bowl.
- Pour the hot syrup into the eggs, beating all the while and continue whisking until cool.
- When the mixture is almost cold, beat in the softened butter and vanilla extract.
- Place the buttercream in a piping bag and fill the center of half the meringues.
- Top each one with another meringue.
Hints & Tips