Forgotten Kisses: A Sweet Secret from the Past

The first time I tasted a Forgotten Kiss, it was like stepping into a culinary time machine. My grandmother, a woman whose hands held the wisdom of generations of bakers, would make them every Christmas. I remember sneaking into the kitchen late at night, the scent of vanilla and chocolate still lingering in the air, and carefully lifting the lid of the cookie tin. These weren’t just cookies; they were delicate clouds of meringue hiding a sweet, chocolatey surprise, a whisper of holidays past and the warmth of family gathered around the fire. They were magical, and remain so to this day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 minutes (active) + overnight (inactive)
• Total Time: 12+ hours
• Servings: 36
• Yield: 36 cookies
• Dietary Type: Gluten-Free

Ingredients

• 2 egg whites, room temperature
• ⅛ teaspoon cream of tartar
• ⅛ teaspoon salt
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• 36 Hershey’s chocolate kisses, unwrapped (36 count package)

Equipment Needed

• Small mixer bowl
• Electric mixer
• Cookie sheets
• Measuring cups and spoons
• Greased parchment paper (optional)

Instructions

1. Begin by ensuring your egg whites are at room temperature. This is crucial for achieving maximum volume when whipping. Place them in a small mixer bowl.
2. Add the cream of tartar and salt to the egg whites. These ingredients help to stabilize the meringue and create a more delicate texture.
3. Using an electric mixer, beat the egg whites on medium speed until soft peaks begin to form. This means the peaks will hold their shape briefly but will droop at the tip.
4. Gradually add the sugar, about a tablespoon at a time, while continuing to beat the egg whites on medium-high speed. It’s important to add the sugar slowly to allow it to fully dissolve into the egg whites, creating a smooth and glossy meringue.
5. Continue beating the meringue until stiff peaks form. Stiff peaks should stand straight up when the beaters are lifted from the bowl. The meringue should also be glossy and smooth, not grainy.
6. Add the vanilla extract to the meringue. Beat until the vanilla is fully incorporated. Be careful not to overbeat at this stage.
7. Line your cookie sheets with greased parchment paper (if desired) or grease the cookie sheets directly.
8. Drop the meringue mixture by teaspoonfuls onto the prepared cookie sheets, leaving a small amount of space between each meringue.
9. Unwrap all 36 Hershey’s Kisses.
10. Place one Hershey’s Kiss on top of each meringue dollop.
11. Using another teaspoonful of meringue, carefully cover each Hershey’s Kiss completely. The meringue should completely encase the chocolate, creating a little hidden treasure inside.
12. Preheat your oven to 375 degrees F (190 degrees C).
13. Place the cookie sheets into the preheated 375 degree F (190 degrees C) oven.
14. Immediately turn off the oven. Do not open the oven door.
15. Leave the cookies in the turned-off oven overnight, or for at least 8 hours, until they are completely dry and crisp. The long, slow drying process is what gives these cookies their unique texture and name – “Forgotten” because they are left in the oven and almost forgotten about.
16. Once the cookies are completely dry, remove them from the oven and let them cool completely on the cookie sheets before serving.

Expert Tips & Tricks

• Room Temperature Egg Whites: Using room-temperature egg whites is essential for achieving the proper volume and stability in your meringue. Take the eggs out of the refrigerator at least 30 minutes before you plan to start baking.
• Clean Equipment: Make sure your mixing bowl and beaters are completely clean and free of any grease or oil. Even a small amount of fat can prevent the egg whites from whipping properly. You can wipe the bowl with a bit of lemon juice or vinegar to ensure it’s clean.
• Don’t Open the Oven!: Resist the urge to peek into the oven while the cookies are drying. Opening the oven door can release heat and moisture, which can affect the texture of the meringues.
• Meringue Consistency: Achieving the right meringue consistency is crucial. The meringue should be stiff and glossy, not runny or grainy. If your meringue seems runny, continue beating it until it reaches the proper consistency.
• Chocolate Placement: Ensure the Hershey’s Kiss is centered on the meringue before covering it with more meringue. This will ensure the chocolate is evenly distributed within the cookie.

Serving & Storage Suggestions

Forgotten Kisses are best enjoyed at room temperature. Their delicate, crispy texture and sweet chocolate center make them a perfect treat to serve with coffee, tea, or a glass of milk. Arrange them artfully on a platter for a dessert table, or package them in a decorative tin as a homemade gift.

Store leftover Forgotten Kisses in an airtight container at room temperature. They will keep for up to a week, but they are best enjoyed within the first few days while they are still crisp. Due to their delicate nature, freezing is not recommended, as it can affect their texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	39 kcal	–
Total Fat	1.3 g	2%
Saturated Fat	0.6 g	3%
Cholesterol	1 mg	0%
Sodium	14.6 mg	0%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	0.1 g	0%
Sugars	6 g	–
Protein	0.5 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Flavor Extracts: Experiment with different extracts in the meringue. Almond extract, peppermint extract, or lemon extract can add a unique flavor dimension. Use sparingly, as extracts can be potent.
• Colored Meringue: Add a few drops of food coloring to the meringue for a festive touch. Gel food coloring is recommended for vibrant colors without adding excess liquid.
• Different Chocolate: Instead of Hershey’s Kisses, try using other small chocolate candies, such as miniature peanut butter cups or chocolate caramels. Be sure to unwrap them before placing them on the meringue.
• Nuts or Sprinkles: Before baking, sprinkle the tops of the meringue-covered kisses with chopped nuts, sprinkles, or even a dusting of cocoa powder.
• Vegan Adaptation: Although traditionally made with egg whites, there are vegan meringue recipes using aquafaba (the liquid from canned chickpeas) that could potentially be adapted for this recipe. However, the baking time and method might need adjustments.

FAQs (Frequently Asked Questions)

Q: Why are these cookies called “Forgotten Kisses”?
A: They’re called Forgotten Kisses because they are baked in a preheated oven that is immediately turned off, and then left in the oven overnight to dry completely. The long, inactive baking time makes it feel like you’ve almost forgotten about them!

Q: Can I use store-bought meringue powder instead of egg whites?
A: While you can use meringue powder, the texture and flavor will be slightly different. Fresh egg whites provide the best results for a light and airy meringue.

Q: What if my meringue doesn’t form stiff peaks?
A: Make sure your mixing bowl and beaters are clean and free of grease. Also, ensure your egg whites are at room temperature. Continue beating the egg whites until stiff peaks form, even if it takes a bit longer.

Q: Can I speed up the drying process?
A: The slow drying process is essential for achieving the proper texture. Trying to speed it up by increasing the oven temperature may result in cracked or discolored meringues.

Q: My cookies are sticky after drying overnight. What did I do wrong?
A: This could be due to high humidity or not beating the meringue to stiff enough peaks initially. Try drying them for a longer period, or in a slightly warmer (but turned-off) oven.

Final Thoughts

These Forgotten Kisses are more than just a simple treat; they’re a delicious piece of baking history and a testament to the magic of slow, patient cooking. I encourage you to try this recipe and experience the delight of biting into a crisp, airy meringue that reveals a hidden chocolatey surprise. Share them with your loved ones, and let these delicate cookies create new memories and connections, just as they have for my family for generations. Let me know how they turn out, and what variations you come up with. Happy baking!