Chocolate Meringue Kisses – a delicious recipe with unsweetened cocoa, chocolate, powdered sugar, cornstarch, egg whites, coffee granules. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
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 325u00b0 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.
341
kcal
Calories
10
g
Fat
54
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup unsweetened cocoa, 1 ounce unsweetened chocolate, coarsely chopped, 1/4 cup sifted powdered sugar, 1 1/2 tablespoons cornstarch, and more.
Yes, Chocolate Meringue Kisses falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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