Calling all peppermint haters! This recipe is for you. ‘Tis the season for candy canes, fruit cake and all the Christmas tropes imaginable. Personally, I draw the line at peppermint candy canes. If you know the way to my heart, I love Sour Patch Kids or Starburst candy canes in my stocking. The fruity flavors I listed here just speak to me more than peppermint. To be clear, I do enjoy an occasional Thin Mint but the traditional candy cane is just too much for me.
Even if you love peppermint, I do think these pomegranate molasses meringue kisses are a great offering in your Christmas cookie box. When I was thinking of cookies to include for this upcoming round of #PASALUBONG treats, I wanted something that had the same red and white color motif of a candy cane. Meringues are a classic cookie and after scouring the Internet for inspiration, I landed on Food Network’s website and found this recipe. I’ve never had pomegranate molasses except in a Mediterranean chicken dish, but I took a chance on the flavor combo knowing how much I enjoy eating pomegranate seeds.
In the last couple of months, I’ve been obsessed with anything and everything Nadiya Hussain-related. On her show Nadiya’s British Food Adventure, she made an Eton mess cheesecake with these delightful meringues on top. Her method for creating beautiful swirled meringues also helped me visualize the process for these pomegranate molasses meringue kisses! It’s extremely easy and all you need is paint brush.
I hope y’all enjoy this recipe! The tartness of the pomegranate molasses offers a great foil to the sweetness of the meringue kisses. It only takes a couple ingredients to make this festive batch of cookies too. If you store them at room temperature in an air-tight container, they should keep for about 2 weeks.
Pomegranate Molasses Meringue Kisses
Ingredients
- 1 ½ teaspoons pomegranate molasses
- 2 to 3 drops of red food coloring
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup granulated sugar
Instructions
- Position racks in the middle and lower third of the oven; preheat to 200 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Combine the pomegranate molasses and food coloring in a small bowl.
- Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the mixer speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form, about 3 more minutes.
- Fit pastry bag with a large round tip. With a small brush, paint 4 evenly spaced stripes of food color on the inside of the bag from tip to upper edge. Carefully spoon all meringue into a bag. Pipe 1 1/2-inch diameter kisses about 1 1/2 inches apart onto paper-lined cookie sheets.
- Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
