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I made these chocolate meringue kisses by using up the egg whites leftover from making Donatello’s Maple Crème Brûlée. They are sweetened and flavoured with a hint of cocoa powder. These ones are hard and crunchy all the way through, but if you wanted these chocolate meringue kisses to have a more marshmallow-y filling, fold in 3 teaspoons of cornstarch and bake as usual.
Chocolate Meringue Kisses
Servings 4 dozen
Ingredients
- 6 egg whites
- 1/2 tsp salt
- 1 1/4 cup white sugar
- 1 tsp vanilla extract
- 3 Tbsp cocoa powder
Instructions
- Preheat oven to 275°F.
- Line a baking sheet with parchment paper.
- Beat egg whites in large bowl with electric mixer until frothy. Add salt and beat until soft peaks form. Gradually beat in sugar, 1 to 2 tbsp at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla.
- Sift the cocoa powder over the meringue and partially fold in, leaving streaks of white and chocolate.
- Pipe or dollop about 2 Tbsp of meringue per kiss onto the parchment paper-lined baking sheet. Bake in preheated oven until firm, about 30 to 35 minutes. Cool completely on wire racks.
Sounds wonderful! Pinned and shared
I have some leftover egg whites – I’m going to have to try these! They look really good!
These are easy and pretty! I’m going to try them for Christmas this year!
I love meringue! Merry Christmas and thanks for sharing on our last What’s for Dinner link up of 2016!
These look delicious. I love the texture of merengue cookies. so light and crunchy
[…] How about a sweet kiss for the New Year…a Chocolate Meringue Kiss that is…baked by the girls over at Kiku Corner! […]
I love meringues so much! The chocolate sounds delicious. Thanks for sharing at the Wednesday Showcase party. Hope to see you again 🙂