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Dessert

Egg Kisses

A light, sweet baked confection made from egg whites, powdered sugar, and Price’s 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

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Grease a baking pan lightly.

Make the mixture

  1. Beat the egg whites until stiff peaks form.

  2. Gradually whip in the powdered sugar until well combined.

  3. Add Price’s extract for flavor.

Bake

  1. Drop tablespoonfuls of the mixture onto the pan, spacing them apart.

  2. Sift additional sugar over each mound to cover.

  3. Bake until 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).

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

What each ingredient does

Egg whites
Whipped into stiff peaks, they form the airy structure that holds the kisses together.
Powdered sugar
Stabilizes the whipped whites and adds sweetness, helping the mounds set and brown.

The step that matters

Beat the egg whites until stiff peaks form. Egg whites hold air only when whipped to stiff peaks. Under-whipped whites produce flat, dense mounds, while the sugar added afterward should be folded or whipped in gradually to keep that air from collapsing.

“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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