Chocolate Meringue Kisses Recipes

MERINGUE KISSES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

CHOCOLATE MERINGUE KISSES

Steps:

• Preheat oven to 300 degrees.
• Grease three cookies sheets and dust with cocoa powder.
• Melt the chocolate square and set aside to cool.
• Beat the egg whites with salt until soft peaks form.
• Add sugar slowly and beat until mixture very stiff and shiny.
• Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
• Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
• They will have the shape of chocolate kisses.
• Bake 30 to 40 minutes.
• Remove cookies from sheets immediately.
• Cool completely and store in an airtight container.

CHOCOLATE MERINGUE KISSES

Steps:

• Preheat oven to 225 degrees.
• Beat egg whites until they begin to foam, then add vanilla and cream of tarter. Continue beating egg whites on high until soft peaks form.
• Fold in splenda and cocoa, a small amount at a time.
• Place mixture into a pastry bag, and pipe meringues onto a greased cookie sheet.
• Bake 1 hour, then turn off oven and crack the oven door. Allow to cool like this for 10 minutes.
• Remove from oven and cool fully before serving.

CHOCOLATE MERINGUE KISSES

Steps:

• Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.
• Preheat oven to 250°F
• Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk.
• Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat.
• Whisk in cocoa and vanilla until blended.
• Line a baking sheet with parchment paper.
• Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue.
• Pipe 20 meringue kisses onto prepared sheets.
• Bake 30 minutes, until crisp and dry.
• Turn oven off, let cookies cool in oven for 30 minutes.
• Remove from baking sheet.
• Sandwich pairs of cooled cookies together with whipped topping.
• These cookies will keep for a week, tightly covered. Wait to sandwich the cookies together until just before serving.

CHOCOLATE CHIP MERINGUE KISSES

Steps:

• Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.
• Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.
• Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.
• Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.