Cocoa-Coffee Meringue Kisses

Cocoa-Coffee Meringue KissesRecipe


24 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 73
Fat 0 g
Satfat 0 g
Protein 1 g
Carbohydrate 18 g
Fiber 0 g
Cholesterol 0 mg
Sodium 14 mg


3 large egg whites
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon vanilla extract


Position oven racks in top and bottom thirds of oven. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.

Use an electric mixer to whip egg whites until foamy. With mixer still running, add sugar in a slow, steady stream. Continue to beat until whites are shiny and stiff.

Sift cocoa and espresso powder over whites. Add vanilla. Gently fold into egg whites.

Pipe or drop heaping tablespoonfuls onto prepared baking sheets, leaving 1 1/2 inches between cookies. Bake until firm on outside, 30 to 35 minutes. Cool completely on baking sheets. Peel kisses off paper and store in an airtight container for up to 2 days.