Chocolate Meringue Kisses

Yield: 2 dozen (serving size: 1 kiss)

Ingredients

• 1/4  cup  unsweetened cocoa
• 1  ounce  unsweetened chocolate, coarsely chopped
• 1/4  cup  sifted powdered sugar
• 1 1/2  tablespoons  cornstarch
• 3  large egg whites
• 1/2  teaspoon  instant coffee granules
• 2/3  cup  granulated sugar
• 1  teaspoon  vanilla extract

Preparation

Preheat oven to 325°.

Cover a baking sheet with parchment or wax paper; secure with masking tape.

Combine the cocoa and chocolate in a food processor, and pulse 4 times or until the chocolate is finely chopped. Add the powdered sugar and cornstarch, and pulse 2 times or until mixture is well-blended. Beat egg whites and coffee granules in a medium bowl at high speed of a mixer until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Fold in the cocoa mixture and vanilla. Spoon the egg white mixture into a zip-top plastic bag, and seal. Carefully snip off 1 bottom corner of bag. Pipe the egg white mixture into 24 portions onto prepared baking sheet, forming pointed mounds 2 inches wide and 1 1/2 inches high. Bake at 325° for 30 minutes or until dry. Carefully remove the meringues from paper.

Note: Store kisses in an airtight container for up to 2 days.

Nutritional Information

Calories:

41 (15% from fat)

Fat:

0.7g (sat 0.4g,mono 0.2g,poly 0.0g)

Protein:

0.8g

Carbohydrate:

8.1g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

7mg

Calcium:

3mg