Chocolate Meringue Kisses

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 15%
  • Fat: 0.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.8g
  • Carbohydrate: 8.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 7mg
  • Calcium: 3mg


  • 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


  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.
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