Carolina Kitchen: Kiss cakes

Carolina Kitchen: Kiss cakes (Photo credit: WLOS staff)

By Dogwood Crafters chef Brenda Anders


  • 2 light cups of sugar
  • 4 egg white room temperature
  • 1 level tablespoon cornstarch
  • 1 tsp vanilla
  • Dash of vanilla extract
  • 1 cup broken pecans FINELY broken


  • Beat egg whites very stiff. Add sugar a little at a time and beat well after each addition.
  • It is very important to add ONLY a small amount of sugar at a time. Sprinkle in cornstarch, flavor with vanilla and extract. Then add finely chopped pecans.
  • Drop on waxed paper by the tablespoonful and bake in a very low oven 250degrees about 45 minutes. (Longer they cook the better)
  • They are done when you can lift them off the waxed paper without breaking.
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