Sugar Kisses

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Beat the whites of three eggs to a froth, then stir in powdered white sugar, a little at a time, till you have formed a very thick batter. Add two or three drops of essence of lemon. Wet a sheet of white paper, lay it on a tin and drop this mixture upon it in lumps about the size and shape of a walnut. Set them in a cool oven, and as soon as their surface is hardened, take them out and remove them from the paper with a broad-bladed knife. Let the oven cool still more, then place these little cakes, laying the flat part of two together, on a sieve and return them to the oven, where they must remain for fifteen minutes before they are done.