Cocoa Meringue Kisses

Name: Cocoa Meringue Kisses
Total time: 8100 s
Yield: 24 servings
Cuisine: American
Ingredients: 4 large egg whites at room temperature; 1 pinch Cream of tartar; 1 cup Sugar; 3 tbsp Unsweetened cocoa powder (Not Dutch process style, sifted after measuring); 1 cup Semisweet chocolate chips or coarsely chopped bittersweet chocolate

CookingPanda @cook_2779947

Cocoa Meringue Kisses

CookingPanda @cook_2779947

Saved

Ingredients

2 hours 15 mins

24 servings

4large egg whites at room temperature
1 pinchCream of tartar
1 cupSugar
3 tbspUnsweetened cocoa powder (Not Dutch process style, sifted after measuring)
1 cupSemisweet chocolate chips or coarsely chopped bittersweet chocolate

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Steps

2 hours 15 mins

1

Position a rack in the upper third of the oven and preheat to 275•F. Line heavy duty baking sheet with parchment paper, shiny side down.
2

Place egg whites and cream of tartar in a bowl and beat till foamy with a mixer on medium speed. Increase to high and gradually add in sugar. Beat until stiff and glossy, but not dry. Reduce speed to low and mix the sifted cocoa until just incorporated. Using a rubber spatula, fold in the chocolate.
3

Using a tablespoon, scoop up mounds 2 inches in diameter and place 1 inch apart from each other.
4

Bake 1 hour, don't let them color. If they do, reduce temp to 250•F. Turn off the oven, but leave them in the oven with the door closed for 1 hour.
5

Lift kisses off parchment and let cool completely and store in a container for up to a month.