Prep 15 mins
Cook 18 mins
ANY low cal recipe with chocolate is a keeper - I got this one at a cooking demonstration class!
Make and share this Guilt Free Chocolate Meringue Kisses recipe from Food.com.
- 3 tablespoons unsweetened cocoa powder
- 1 ounce unsweetened chocolate, chopped
- 1⁄4 cup sifted icing sugar
- 1 tablespoon cornstarch
- 3 egg whites
- 2⁄3 cup granulated sugar
- 1 teaspoon instant coffee granules
- 2 teaspoons vanilla
- Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
- Add icing sugar& corn starch; pulse again& set aside.
- Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
- Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
- Fold in chocolate/cocoa until evenly incorporated but not over mixed.
- Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.
- Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
- Use the top& bottom thirds of the oven switching the sheets halfway through the cooking time.
- Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.
Yum! Crispy outsides and a gooey interior make these feather-light little nibbles a real treat. I think they will likely need the longer baking time - I got 52 meringues and baked them for 16 minutes. They were still a nice size, since they puffed slightly, but the odd one was not quite 'set' in the middle. I used a less sugar (1/2 cup) since I only had bittersweet chocolate, which, by the way, I grated by hand to save dirtying the food processor. I also sifted all the dry ingredients.
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.
These were nice. I found that they needed over 20 minutes to cook, though. I used pans that I had sprayed instead of parchment, and just used spoons to put dollops on the pan. Good meringue texture and interesting flavor with the addition of the coffee.