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Chocolate Meringue Kisses

Yield 2 dozen (serving size: 1 kiss)

Ingredients

  • 1/4 cup unsweetened cocoa
  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1/4 cup sifted powdered sugar
  • 1 1/2 tablespoons cornstarch
  • 3 large egg whites
  • 1/2 teaspoon instant coffee granules
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 41
  • caloriesfromfat 15 %
  • fat 0.7 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 0.8 g
  • carbohydrate 8.1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 7 mg
  • calcium 3 mg

How to Make It

  1. Preheat oven to 325°.

  2. Cover a baking sheet with parchment or wax paper; secure with masking tape.

  3. Combine the cocoa and chocolate in a food processor, and pulse 4 times or until the chocolate is finely chopped. Add the powdered sugar and cornstarch, and pulse 2 times or until mixture is well-blended. Beat egg whites and coffee granules in a medium bowl at high speed of a mixer until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Fold in the cocoa mixture and vanilla. Spoon the egg white mixture into a zip-top plastic bag, and seal. Carefully snip off 1 bottom corner of bag. Pipe the egg white mixture into 24 portions onto prepared baking sheet, forming pointed mounds 2 inches wide and 1 1/2 inches high. Bake at 325° for 30 minutes or until dry. Carefully remove the meringues from paper.

  4. Note: Store kisses in an airtight container for up to 2 days.