Meringue Kisses

Crunchy, flavorful and non-fat, these sweet nothings are a truly guilt-free treat.

Number of servings : 3-1/2 dozen

Prep time: 35 minutes

Cooking time: 18 minutes

Type of meal : | Desserts | Desserts

Special diet :


3 large egg whites

1/2 teaspoon instant coffee granules*

4 tablespoons unsweetened cocoa*

1 ounce unsweetened chocolate, chopped*

1/4 cup confectioners’ sugar

1-1/2 tablespoons cornstarch

3/4 cup granulated sugar

1 teaspoon vanilla extract


*Leave out these ingredients to make vanilla kisses.


Step 1:

Preheat oven to 325°F. Line two cookie sheets with aluminum foil. In a large, nonplastic bowl, combine egg whites and coffee granules; set aside 5 minutes.


Step 2:

Combine cocoa and chocolate in a food processor until chocolate is chopped very finely but not powdery. In a small bowl, combine chocolate mixture with confectioners’ sugar and cornstarch. In a large bowl, with mixer at medium speed, beat the egg whites until frothy. Increase speed to high and gradually add the granulated sugar, about 2 tablespoons at a time, and beat until the sugar completely dissolves and the whites stand in stiff, glossy peaks. Add the vanilla and gently fold in the chocolate mixture until evenly blended, but do not overmix.


Step 3:

Spoon the batter into a pastry bag fitted with a 1/2-inch star tip and pipe kisses about 1 inch in diameter onto prepared cookie sheets. Bake both sheets at once for 14 to 18 minutes, switching the position of the sheets halfway through baking, or until the kisses are almost firm. Transfer to wire racks and cool 1 to 2 minutes before removing. (Can be made up to 4 days ahead if stored in an airtight container.)

Nutritional information: