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Dessert

Buckeye Kisses

A light meringue cookie flavored with lemon or rose, sometimes with grated chocolate.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Buckeye Kisses

Ingredients

Directions

Make the meringue

  1. Beat the whites of four small eggs to a high, firm froth.

  2. Stir in half a pound pulverized sugar.

  3. Flavor with lemon or rose essence.

  4. Continue to beat until very light.

  5. Drop half the size of an egg, and a little more than an inch apart, on well-buttered letter paper.

  6. Lay the paper on a half-inch board and place in a hot oven.

  7. Watch, and as soon as they begin to look yellowish take them out.

Make the chocolate puffs

  1. Beat the whites of two eggs to a stiff froth.

  2. Stir in two teacups powdered sugar and two tablespoons corn starch gradually.

  3. Add two ounces grated chocolate mixed with the corn starch to make chocolate puffs.

  4. Bake on buttered tins fifteen minutes in a warm oven, or until slightly brown.

Nutrition, whole recipe (rough)

737Calories
21 gProtein
15 gFat
125 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into a foam that gives the kisses their light, airy structure.
Powdered sugar
Sweetens the meringue and helps it hold its stiff, glossy structure.
Corn starch
Stabilizes the meringue and gives the chocolate puffs a softer, tender texture.
Grated chocolate
Adds chocolate flavor and color to the chocolate puffs.

The step that matters

Watch the kisses in the oven. Meringue dries and sets in the oven but browns quickly at the edges, so removing them as soon as they turn yellowish keeps them light and prevents bitterness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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