From the recipe collection
Peanut Kisses
Bohol-style peanut meringue kisses with crisp shells, dry centres, and enough finely chopped roasted peanut to taste nutty without collapsing.
- Prep time
- 25 min
- Cook time
- 45–60 min plus cooling
- Yield
- Makes 24–30 kisses
- Audio recipe
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Ingredients
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Method
- Heat the oven to 130°C and line two trays with baking paper. Make sure the bowl and whisk are completely grease-free.
- Beat egg whites and cream of tartar at medium speed until foamy and holding soft peaks.
- Add sugar one tablespoon at a time, beating well after each addition.
- Continue until the meringue is glossy, holds stiff peaks, and feels smooth rather than gritty when rubbed between two fingers.
- Fold in vanilla, salt, and finely chopped peanuts in three additions, using as few strokes as possible.
- Pipe or spoon small even mounds onto the trays, leaving space for airflow.
- Bake 35–45 minutes, until dry to the touch and easy to lift. Turn off the oven, prop the door slightly open, and cool inside 30 minutes.
- Transfer to an airtight container only when completely cool and crisp.