Ingredients for Chocolate Meringue Kisses
- 2 tablespoons unsweetened cocoa powder
- 4 ounces unsweetened chocolate
- 3 large egg whites
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
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How to Make Chocolate Meringue Kisses
- Preheat oven to 300°F (150°C). Line three baking sheets with parchment paper.
- Melt the chopped dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a clean, grease-free bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. This will take several minutes.
- Gently fold in the vanilla extract and cooled melted chocolate using a rubber spatula until just combined. Be careful not to deflate the meringue.
- Fold in the cocoa powder until evenly distributed.
- Fill a piping bag (or use a spoon) to drop heaping teaspoonfuls of the meringue mixture onto the prepared baking sheets, leaving some space between each kiss.
- Bake for 30-35 minutes, or until the kisses are dry and firm to the touch. Do not overbake.
- Carefully remove the baking sheets from the oven and let the meringue kisses cool completely on the baking sheets before transferring to a wire rack.
- Once completely cool, store the Chocolate Meringue Kisses in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
403g
Fat
24g
Carbs
35g
