Anise-Scented Meringue Kisses
Light, airy meringue cookies infused with the warm, licorice-like flavor of star anise and topped with toasted almond slivers. These delicate little bites are crisp on the outside, chewy inside, and melt in your mouth.
- Prep20 min
- Cook2h
- Total2h 20m
- DifficultyEasy
- Servings4
These meringue cookies are a wonderful treat when you want something sweet but not heavy. The star anise adds a subtle, aromatic twist that pairs beautifully with the toasted almonds.
They take a while to bake, but the actual hands-on time is minimal. The key is to let them cool slowly in the oven so they dry out perfectly without cracking.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 212°F fan-forced. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the egg whites on high speed for about 1 minute, until they become light and frothy.
- Gradually add the granulated sugar in small batches, beating continuously for 8–10 minutes, until soft peaks form.
- Sift in the icing sugar in batches and continue beating for another 5 minutes, until stiff, glossy peaks form.
- Gently fold in the ground star anise using a spatula.
- Using a tablespoon, drop spoonfuls of the meringue onto the prepared baking sheet, spacing them slightly apart.
- Sprinkle the tops with the toasted almond slivers and a little extra ground star anise.
- Bake for 2 hours. When done, do not open the oven door. Leave the meringues inside to cool completely.
- Once fully cool, store them in an airtight container or jar.
💡 Tips
- Make sure the bowl and whisk are completely clean and free of grease for the egg whites to whip properly.
- For extra crunch, toast the almond slivers in a dry pan for 2–3 minutes before using.
- If the weather is humid, the meringues may soften; store them in a cool, dry place.
Inspired by a recipe from Άκης Πετρετζίκης