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home > recipes > candy / snacks > chocolate meringue kisses
My mother made these over the holidays, and they were incredible! Enjoy, Rachael Chocolate Meringue Kisses 3 large egg whites 1/2 tsp instant coffee powder or granules 3 1/2 Tbsp. unsweetened cocoa powder 1 oz unsweetened chocolate, chopped 1/4 cup sifted confectioners' sugar 1 1/2 Tbsp cornstarch 2/3 cup granulated sugar 1 tsp pure vanilla extract Set racks in center and upper positions of oven; preheat to 325 F. Line 2 baking sheets with baking parchment. In a grease-free mixing bowl, combine egg whites and coffee powder; let stand for 5 minutes. Pulverize cocoa powder and chocolate in a food processor for about 30 seconds, or until chocolate is ground to a fine powder. Stir (do not process) confectioner's sugar and cornstarch into the chocolate-cocoa mixture until evenly incorporated, set aside. With an electric mixer on medium speed, beat the egg white mixture until frothy. Increase mixer speed to high and beat until soft peaks start to form. Gradually add granulated sugar, about 2 Tbsp. at a time, until all of the sugar is incorporated. Add vanilla. Beat until mixture is stiff and glossy, about 90 seconds. Fold in chocolate-cocoa mixture until evenly incorporated but not overmixed. Spoon mixture into a piping bag fitted with a 1/2 inch diameter open star tip and pipe kisses about 1 inch in diameter on the prepared baking sheets, spacing the kisses about 1 1/2 inches apart. (Alternatively, drop mixture by rounded teaspoonfuls.) Bake the cookies for about 18 minutes, switching the baking sheets halfway through; the cookies should be almost firm to the touch. (Bake all the cookies at once; the batter does not hold. For chewy cookies underbake slightly; for crispy, drier ones overbake slighty.) Remove sheets to cooling racks and let the cookies stand for a minute or two. Then slide parchment from the baking sheet to a flat surface and let the cookies stand until completely cooled. Carefully peel the cookies from the parchment. (Store in an airtight container for up to 4 days.) Makes about 3 1/2 dozen cookies. They do *not* freeze well. "Please try to understand before one of us dies." -Basil Fawlty

Chocolate Meringue Kisses


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(posted May 5, 1998)


My mother made these over the holidays, and they were incredible!

Enjoy,
Rachael

Chocolate Meringue Kisses

3 large
egg whites
1/2 tsp instant
coffee powder or granules
3 1/2 Tbsp. unsweetened
cocoa powder
1 oz unsweetened
chocolate, chopped
1/4 cup sifted confectioners'
sugar
1 1/2 Tbsp
cornstarch
2/3 cup
granulated sugar
1 tsp pure
vanilla extract

Set racks in center and upper positions of oven; preheat to 325 F.
Line 2 baking sheets with baking parchment.

In a
grease-free mixing bowl, combine egg whites and coffee powder; let stand for 5 minutes. Pulverize cocoa powder and chocolate in a food processor for about 30 seconds, or until chocolate is ground to a fine powder. Stir (do not process) confectioner's sugar and cornstarch into the chocolate-cocoa mixture until evenly incorporated, set aside.

With an electric
mixer on medium speed, beat the egg white mixture until frothy. Increase mixer speed to high and beat until soft peaks start to form. Gradually add granulated
sugar, about 2 Tbsp. at a time, until all of the sugar is incorporated. Add vanilla. Beat until mixture is stiff and glossy, about 90 seconds. Fold in chocolate-cocoa mixture until evenly incorporated but not overmixed.

Spoon mixture into a piping bag fitted with a 1/2 inch diameter open star tip and
pipe kisses about 1 inch in diameter on the prepared baking sheets, spacing the kisses about 1 1/2 inches apart. (Alternatively, drop mixture by rounded teaspoonfuls.)

Bake the cookies for about 18 minutes, switching the baking sheets halfway through; the cookies should be almost firm to the touch. (Bake all the cookies at once; the batter does not hold. For chewy cookies underbake slightly; for crispy, drier ones overbake slighty.) Remove sheets to cooling racks and let the cookies stand for a minute or two. Then slide parchment from the
baking sheet to a flat surface and let the cookies stand until completely cooled. Carefully peel the cookies from the parchment. (Store in an airtight container for up to 4 days.) Makes about 3 1/2 dozen cookies. They do *not* freeze well.

"Please try to understand before one of us dies."
-
Basil Fawlty


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