Chocolate Meringue Kisses |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup unsweetened cocoa |
1 ounce unsweetened chocolate, coarsely chopped |
1/4 cup sifted powdered sugar |
1 1/2 tablespoons cornstarch |
3 large egg whites |
1/2 teaspoon instant coffee granules |
2/3 cup granulated sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 325°.
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 325° 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.
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