Guilt Free 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.

MERINGUE KISSES & ICICLES

Steps:

• Heat oven to 120C/100C fan/gas ½. Line two-three baking sheets with parchment. Beat the egg whites until they are foamy and doubled in size. Add the sugar, 1 tbsp at a time, while you continue to whisk. The meringue will become thick and glossy and should hold up in stiff peaks on the beaters when it is ready.
• For the meringue kisses, fit a disposable piping bag with a 1cm round or star nozzle. Hold it vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak. If you are making frosty icicles, make some meringue dots as well.
• For colour-striped meringues, fit a disposable piping bag with a round nozzle, paint red food colouring paste in stripes onto the inside of the bag, then fill with meringue and pipe as before. Bake for 1 hr. Once cool, you can drizzle some of the meringues with melted chocolate and sprinkle with edible glitter or lustre powder, if you like.
• For the icicles and snowflakes, scoop the meringue into a disposable piping bag and snip off a tiny opening. Pipe spiky icicle shapes onto the trays, making them thicker one end and thin at the other. Pipe crossed lines to make snowflakes.
• Bake for 50 mins, then leave to cool on the tray for a few mins, then carefully loosen them off the parchment. Sprinkle with edible glitter or lustre powder, if you like. If left to cool completely, they may stick and break when you try to lift them off. If you are storing these, leave to cool completely, then layer in an airtight container between pieces of baking parchment. Now use the meringue kisses to make our white chocolate, orange & cranberry Christmas cake.

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.

GUILT FREE CHOCOLATE MERINGUE KISSES

Steps:

• Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
• Add icing sugar& corn starch; pulse again& set aside.
• Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
• Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
• Fold in chocolate/cocoa until evenly incorporated but not over mixed.
• Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.
• Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
• Use the top& bottom thirds of the oven – switching the sheets halfway through the cooking time.
• Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.

RASPBERRY MERINGUE KISSES

Steps:

• Preheat oven to 250 degrees.
• Beat egg whites and salt until foamy.
• Add gelatin and sugar gradually and beat until stiff and sugar is dissolved.
• Mix in vinegar and fold in chocolate chips.
• Drop tablespoonfuls on cookie sheet lined with brown paper.
• Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.

VANILLA MERINGUE KISSES (WITH OPTIONAL CHOCOLATE BITS OR NUTS)

Steps:

• Beat the ingredients until stiff peaks form.
• spoon onto a foil covered cookie sheet (or pipe to make them look pretty).
• Bake at 200° for 2 hours.
• leave in oven for at least 2 additional hours (until completely cool) I often leave them overnight.
• Carefully peel off foil and store in an airtight container.
• Variations: fold in 1/2 cup finely chopped nuts or bittersweet chocolate. (note- these will not hold their shape as well, they do taste yummy, but tend to lose some of the airiness).
• additional option: dip the nut version in melted chocolate once cooked.

CHOCOLATE MERINGUE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
• Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
• Drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

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:

• 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.