Kiss Cake

Rose-water meringue kisses sandwiched with jam — adapted from an 1847 Carolina recipe.

1. 1

   Preheat oven to 225°F. Line a baking sheet with parchment paper.

2. 2

   Beat the egg whites to a stiff froth, about 2 minutes, then very slowly add the sugar and rose water, beating hard until soft peaks form with a glossy sheen, 3 to 5 minutes.

3. 3

   Fill a piping bag fitted with a large star tip with the meringue and pipe 1½-inch circles on the sheet, spaced 1 inch apart.

4. 4

   Bake until lightly browned, about 35 minutes, then turn the oven off and let the cakes sit inside for 45 minutes. Remove and carefully peel from the parchment.

5. 5

   Spread the flat side of one cake with about ½ teaspoon jam, then press another cake’s flat side against it to make a ball-shaped morsel. Repeat with the rest.

Per cake: 33 calories, 1g protein, 8g carbohydrate.