Crisp Cocoa Kisses

from Sue

Servings

12dozen

Servings

12dozen

Ingredients

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.