Every year I like to surprise family and friends with something special for Valentine’s Day. Since my birthday, which is Valentine’s Day, actually falls on Tuesday this year and I teach on Tuesdays, I thought I would make a special treat for my class.

This recipe is so simple anyone can make it. The recipe is for a Chocolate Dipped Marbleized Pink Meringue Kiss. Not only is it easy, it is also gluten free!

Here’s how to make it:

Beat 4 egg whites in an electric mixer on medium speed until very foamy. Add 1/4 teaspoon cream of tartar (which will stabilize the meringue) and keep beating on medium speed.

Gradually add 1 cup granulated sugar about 1 tablespoon at a time. Once all of the sugar is added, stop the machine and scrape down the sides of the bowl with a rubber spatula. Now go full throttle and beat the meringue at high speed for about 8 minutes. The meringue should look very stiff; almost like marshmallow fluff.

Remove the mixing bowl from the motor. Add a few drops of red food coloring and fold in the color, with a rubber spatula, until it is almost completely blended in. Now drop in several more drops of red food coloring, but this time, barely mix the color in, just until there are streaks and the mixture looks like pink marble.

Preheat the oven to 225 degrees.

Line 2 sheet pans with parchment paper. Fill a pastry bag that has been fitted with a large plain tip half full of meringue, and pipe out “kiss-like” shapes allowing the top of the meringue to form a point before you release pressure on the pastry bag. Re-fill the bag ,using up the remaining meringue, and keep forming several more “kisses”.

Bake the “kisses” for 2 hours rotating the pans after 1 hour. Remove from the oven and allow to cool. They should be firm, but not have any color to them. Note to self: the 2 hours the “kisses” dry out in the oven goes fast and it is unsupervised time. You can go about your business while they are doing their thing.

Now we dip:

Melt some dark chocolate and dip the bottoms of each “kiss” into the chocolate and place it back onto the same sheet pan. Chill the “kisses” in the fridge until the chocolate has hardened. If you use compound chocolate, which has no cocoa butter in it, you can keep the “kisses” at room temperature to harden. Either way, the chocolate hardens VERY quickly. That is why this such a GREAT last minute gift idea! You may even find yourself sneaking a few kisses before you even give them to anyone.

Place your “kisses ” in a clear bag and tie with a red ribbon. Give to the sweetie of your choice and watch how many kisses you get in return!!! Ooo LALA!!!

Happy Valentine’s Day and Happy Baking!

Chef Gail