Kissing in the Clouds

Kissing in the Clouds is a retro meringue cookie that puts popcorn and coconut inside a stiff egg-white base, then lands a Hershey’s kiss right in the middle of each one during baking. The result is crispy, chewy, sweet, and slightly salty all at once, with a melty chocolate center that delivers exactly the surprise the name promises.

The technique is standard meringue logic with one twist. Egg whites whip to stiff peaks with sugar added gradually to avoid weeping, then popped popcorn, flaked coconut, and a tablespoon of flour fold in gently. The flour is the stabilizer that keeps the meringue from cracking apart around the popcorn. The kiss gets pressed into the center after seven minutes in the oven (not before) so the meringue has set enough to hold it without collapsing, but is still warm enough for the kiss to adhere.

Kitchen Tips

• Pop the popcorn fresh and break any large pieces into smaller bits. Big kernels will poke through the meringue.
• Use a dry, clean metal or glass bowl for whipping egg whites. Any trace of fat or yolk will prevent stiff peaks.
• Add sugar one tablespoon at a time while whipping for the smoothest, glossiest meringue.
• Store in an airtight container with a slice of bread to keep them from going sticky in humid weather.

Variations

• Swap almond extract for peppermint or vanilla depending on the season.
• Use dark chocolate kisses or caramel kisses for a grown-up version.
• Fold in mini chocolate chips along with the popcorn for extra chocolate pockets throughout.