Chocolate Meringue Kisses



2 dozen (serving size: 1 kiss)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 325°.

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

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.

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