Moonbeam Kisses are little meringue cookies that easily satisfy anyone’s sweet tooth. The almonds and dates add additional nutrients and flavor. They are super easy and fun to make. You could even top these with a dollop of whipped cream and seasonal berries for mini pavlovas. This recipe is adapted from the 1949 version of a Culinary Arts Institute cookbook.
4 large room temperature egg whites
1/2 cup maple syrup (room temperature)
¼ tsp cream of tartar
¼ tsp salt
1 tsp cinnamon
½ cup sliced and toasted almonds
1/3 cup pitted and dried dates, chopped fine (about 6)
Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside. In a saucepan, bring 2 inches of water to a simmer. Combine the egg whites, syrup, tartar and salt in a large bowl and set it over the pot of simmering water. Stir until the mixture is warmed through (about 6-7 minutes). Remove from heat. Using the whisk attachment on your hand mixer, beat until you have stiff, glossy peaks – about 7 minutes. It should be firm, glossy and hold its shape.
With a spatula, gently fold in the cinnamon, dates and half the almonds. Using two tablespoons, drop the mixture into rounds spaced about 1 inch apart. Top each mound with a sprinkle of cinnamon, salt and the remaining almonds. Place in oven until dry (around 2hrs). Turn the heat off and let them cool completely in the oven. Can be stored in airtight containers for up to a week. Makes 12-16 depending on size.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.