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Dessert

Egg Kisses

Egg Kisses are light meringue cookies flavored with rose or lemon extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Kisses

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the meringue

  1. In a bowl, beat the egg whites until stiff peaks form.

  2. Gradually add the powdered sugar while continuing to beat until well combined.

  3. Add the rose or lemon extract and mix gently.

Bake and serve

  1. Drop spoonfuls of the mixture onto a baking sheet.

  2. Bake in the preheated oven until lightly browned.

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.

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

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

  2. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Egg + rosetop 28% of all pairs
    Smell alikelow
    Cooked together2,840 recipes

    Shared aroma: decanal (soap, orange peel).

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
Stabilizes the whipped whites and adds sweetness, helping the mixture set and brown.
Rose or lemon extract
Adds aroma and flavor to the meringue.

The step that matters

Beating the egg whites until stiff peaks form. Egg white foam traps air and holds the shape of the kisses. Underbeaten whites stay runny and spread flat in the oven, while overbeaten whites turn grainy and collapse. Adding sugar gradually helps the foam stay stable.

“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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