Ingredients
-
3
-
1
-
1/4
-
1
-
3
-
2/3
-
1
-
2
-
-
-
-
-
-
-
Directions
Guilt Free Chocolate Meringue Kisses, ANY low cal recipe with chocolate is a keeper – I got this one at a cooking demonstration class!, Ummm ok, so I’ve maded these twice, both with the same result The uncooked meringue was light and airy, but once cooked, they flattened and were quite unattractive Sorry! But they were really, really tasty still, so they weren’t inedible or anything
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Steps
|
1
Done
|
Combine Cocoa& Chocolate in Food Processor& Pulse Until Ground Into a Fine Powder. |
|
2
Done
|
Add Icing Sugar& Corn Starch; Pulse Again& Set Aside. |
|
3
Done
|
Beat Egg Whites in a Large Bowl Until Frothy; Gradually Incorporate Granulated Sugar. |
|
4
Done
|
Dissolve Coffee in Vanilla& Add to Egg White Mixture; Beat Until Mixture Is Stiff& Glossy. |
|
5
Done
|
Fold in Chocolate/Cocoa Until Evenly Incorporated but not Over Mixed. |
|
6
Done
|
Spoon Into Piping Bag Fitted With Inch Star Tip& Pipe Kisses About 1 Inch in Diameter Onto 2 Parchment Lined Baking Sheets, About 1 Inches Apart. |
|
7
Done
|
Bake in Preheated 325f Oven For 14 to 18 Minutes or Until Cookies Are Almost Firm to the Touch. |
|
8
Done
|
Use the Top& Bottom Thirds of the Oven Switching the Sheets Halfway Through the Cooking Time. |
|
9
Done
|
Let Cool on Racks For a Couple of Minutes; Slide Off the Parchment Onto a Flat Surface& Allow to Cool Completely. |
