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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 21 |
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These crisp meringue cookies with a chocolate center are easy to make but look like you spent a lot of time. When our son and daughter-in-law moved into their first home on Valentine's Day, I prepared them a nice dinner and gave them a batch of these treats. -Evelyn Lindburg, Shenandoah, Iowa Ingredients:
2 egg whites |
1/4 teaspoon cream of tartar |
1/4 teaspoon almond extract |
1/2 cup sugar |
1 ounce semisweet chocolate, grated |
42 milk chocolate kisses |
baking cocoa |
Directions:
1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
2. Add cream of tartar and extract; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in grated chocolate.
3. Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased baking sheets, pipe forty-two 1-in. circles.
4. Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa.
5. Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Store in an air-tight container. Yield: 3-1/2 dozen.
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