Swedish Kiss Pudding
Swedish Kiss Pudding is a light, airy meringue dessert with a crisp exterior and soft interior, perfect for those who enjoy delicate, sweet treats with vanilla flavor.
Ingredients
Instructions
- Beat egg whites and salt until foamy.
- Add cream of tartar and beat until stiff peaks form.
- Gradually add sugar, one tablespoon at a time, beating constantly.
- Add vanilla extract and mix well.
- Spread the mixture evenly in an ungreased 9 x 13-inch baking pan.
- Preheat the oven to 450°F (230°C).
- Place the pan in the oven and bake for about 10 minutes.
- Turn off the oven and leave the pudding inside to cool and set.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and dry, as any fat can prevent the egg whites from whipping properly. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This pudding can also be flavored with almond extract for a different twist.
Serving Suggestions
Serve Swedish Kiss Pudding as a light dessert on its own, or pair it with fresh berries and a dollop of whipped cream for added flavor and texture. It also makes a delightful addition to a brunch spread, complementing dishes like My Mother'S Rice Pudding. Dust with powdered sugar for a pretty finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave-safe dish and warm gently, covering with a damp paper towel to maintain moisture. Avoid reheating in the oven, as it may dry out the pudding.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Kiss Pudding contains roughly 370 calories, with 2g protein, 88g carbohydrates, and 0g fat. It is an excellent source of potassium (106% of the Daily Value), iron (27% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 807mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and rise of the pudding. The recipe relies on the aeration of egg whites to achieve its light and fluffy consistency, so it's best to stick with just egg whites for optimal results.
What can I do if my pudding doesn't set properly?
If your pudding doesn't set, it could be due to undercooking or not beating the egg whites to stiff peaks. Ensure you beat the egg whites until they hold firm peaks before adding sugar. Also, make sure to let it cool in the oven as residual heat helps set it.
Is it possible to make this pudding in advance?
Yes, you can prepare the pudding in advance. After baking and cooling, cover it tightly and refrigerate. To serve, let it come to room temperature or gently warm individual portions. Just be mindful that the texture may change slightly upon refrigeration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).