Guilt Free Chocolate Meringue Kisses – a delicious recipe with cocoa, chocolate, icing sugar, cornstarch, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
2
Add icing sugar& corn starch; pulse again& set aside.
3
Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
4
Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
5
Fold in chocolate/cocoa until evenly incorporated but not over mixed.
6
Spoon into piping bag fitted with 1/2 inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 1/2 inches apart.
7
Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
8
Use the top& bottom thirds of the oven switching the sheets halfway through the cooking time.
9
Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.
351
kcal
Calories
11
g
Fat
56
g
Carbs
12
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: 3 tablespoons unsweetened cocoa powder, 1 ounce unsweetened chocolate, chopped, ¼ cup sifted icing sugar, 1 tablespoon cornstarch, and more.
Yes, Guilt Free 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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