Guilt Free Chocolate Meringue Kisses

READY IN: 33mins
Recipe by CountryLady

ANY low cal recipe with chocolate is a keeper - I got this one at a cooking demonstration class!

Top Review by Jenny Sanders

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.

Ingredients Nutrition


  1. Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
  2. Add icing sugar& corn starch; pulse again& set aside.
  3. Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
  4. Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
  5. Fold in chocolate/cocoa until evenly incorporated but not over mixed.
  6. 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.
  7. Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
  8. Use the top& bottom thirds of the oven – switching the sheets halfway through the cooking time.
  9. Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.

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