One batch is never enough!
| Servings |
dozen
|
Ingredients
- 2 large Egg Whites at room temperature
- 1/8 tsp Salt
- 1/8 tsp Cream of Tartar
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Cocoa Powder unsweetened
- ᵙ 1/2 cup Semi-sweet Chocolate Chips
- Semi-sweet Chocolate Chips
Ingredients
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Instructions
- Place an oven rack in middle of oven and second rack directly above. Heat oven to 225°F. Line 2 cookie sheets with foil.
- Beat egg whites in large bowl with electric mixer until foamy. All Salt and Cream of Tartar; beat until soft peaks form when beaters are lifted. Beat in Sugar 2 Tbl at a time. Add Vanilla. Add Cocoa Powder. Continue beating 5 to 6 minutes until mixture is very stiff and smooth. (Rub a small amount between finger to make sure Sugar has dissolved.)
- Gently spoon meringue into a gallon-size zipper-type plastic bag and snip off a corner to make a 1/2 –inch wide opening (or use a pastry bag fitted with a plain 1/2 –inch round tip). Holding bag upright, squeeze mounds ¾ inch in diameter and 1 inch high onto prepared cookie sheets close together but not touching. Lightly press a chocolate chip in center of each.
- Bake @ 225° for 1 hour. (Kisses should be white or cream color, not brown.)
- Turn off heat. Keep oven door slightly ajar; let cool until crisp and dry. Slide foil from cookie sheets onto counter top. Let stand until chocolate chips are firm to touch. Loose from foil. Store loosely covered in a cool dry place up to 2 months.
Recipe Notes
Omit the chocolate chips and cocoa powder, and you’ll have kisses that are entirely fat-free.
Don’t make these meringue cookies on a humid or rainy day
Crisp Vanilla Kisses:
Omit unsweetened cocoa powder. Proceed as directed.
Per 6 Vanilla kisses: 34 cal, 0 g pro, 6 g car, 1 g fat, 0 mg chol, 16 mg sod.
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