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Creole Kisses

My aunt, Alice Schoen, a phenomenal cook, obtained this recipe from Shirley Krutilla “the Cookie Lady.” This is superior to typical American meringue cookies, as the brown sugar makes all the difference. The original calls for pecans, but here I use ground hazelnuts, which can be obtained by the bag from Trader Joe’s.


  • 3 egg whites, at room temperature
  • 1/2 cup sugar
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla, or 1 tablespoon vanilla sugar
  • 2/3 cup ground hazelnuts


  1. Preheat oven to 375F degrees.
  2. Beat egg whites until soft peaks form.
  3. Slowly add both sugars and cream of tartar while continuing to beat until mixture stands in stiff peaks.
  4. Fold in vanilla and hazelnuts.
  5. Cover cookie sheets with parchment paper. With a tablespoon, drop equal amounts of batter onto the paper.
  6. Put all of the cookie sheets into the oven and immediately turn off the heat.
  7. Leave oven door closed for at least 1 1/2 hours, preferably overnight.
  8. Lift the cookies off of the paper. Consume gleefully, or store in an airtight container.

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