Yield
48 Servings

How to Make It

Step 1

Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper.

Step 2

Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.

Step 3

In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.

Step 4

Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.

Ratings & Reviews

Would Recommend :)

charoulli
April 10, 2017
On the sweeter side (hence 4 stars) but easily mellowed with a drizzle of semi or dark melted chocolate (bonus extra pretty!), used a star tip for another added bonus look wise and then made mine bite-size (1/2" diameter - 30 min cook and 15 min rest in oven) and got a whopping batch of 102! 

AlyssAnderson's Review

AlyssAnderson
August 12, 2013
N/A

angelan12's Review

angelan12
March 27, 2010
I just made this recipe-mine came out fudgy. It was hard to get the stiff peaks from the egg whites and it stuck to the parchment paper. Overall, good!

charoulli's Review

Sam1491
September 09, 2009
I've made meringues before, but these ones were different. Even though everyone loved them, they were kinda sticky. They all stuck to each other. This is for a super dry climate. Other recipes I've used don't become sticky like these ones did. The taste was great overall, but the appearance was spoiled.