Ingredients for Guilt Free Chocolate Meringue Kisses
- Unsweetened Cocoa Powder
- Unsweetened Chocolate
- 1 cup powdered sugar
- Cornstarch
- 3 large egg whites
- 1 cup granulated sugar
- Instant Coffee Granules
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Guilt Free Chocolate Meringue Kisses? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Guilt Free Chocolate Meringue Kisses
- Combine 1/4 cup unsweetened cocoa powder and 1 ounce of unsweetened chocolate in a food processor. Pulse until finely ground.
- Add 1 cup powdered sugar and 1 tablespoon cornstarch to the food processor.
- Pulse again until well combined and set aside.
- Beat 3 large egg whites in a large, clean, dry bowl with an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- In a small bowl, dissolve 1 teaspoon instant espresso powder in 1 teaspoon vanilla extract. Add to the egg white mixture.
- Beat until the mixture is very stiff and glossy.
- Gently fold in the chocolate/cocoa mixture until evenly incorporated, being careful not to overmix.
- Transfer the meringue to a piping bag fitted with a 1-inch star tip.
- Pipe kisses onto parchment-lined baking sheets.
- Bake in a preheated oven at 325°F (160°C) for 14-18 minutes, or until the kisses are almost firm to the touch. Rotate baking sheets halfway through baking, using the top and bottom thirds of the oven for even baking.
- Let cool on the baking sheets for a couple of minutes.
- Carefully slide the meringue kisses off the parchment paper onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
188g
Fat
15g
Carbs
18g