Double-Chocolate Mocha Meringue Kisses

chocolate-mocha-meringue-kisses-relish
Mark Boughton/styling: Teresa Blackburn
https://pgoarelish2.files.wordpress.com/2011/02/chocolate-mocha-meringue-kisses-relish.jpg?w=150
  • Yield: 40 servings

Ingredients

3 egg whites
1/4teaspoon cream of tartar
1/4teaspoon salt
1cup sugar
3tablespoons unsweetened cocoa
1tablespoon instant espresso powder
3tablespoons semisweet chocolate minichips

Instructions

  1. Preheat oven to 300F. Line a baking sheet with parchment paper.
  2. Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa and espresso powder over egg white mixture; fold in. Fold in minichips.
  3. Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan. Bake 40 minutes, or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container. Makes 40 (1-inch) meringues.
  • http://www.thehomescholar.com/blog/christmas-baking-gluten-free-holiday-recipes/ Christmas Baking - Gluten-Free Holiday Recipes

    […] Beat egg whites, cream of tartar, and salt until soft peaks form.  Ad sugar, a little at a time, and beat until soft peaks form.  Sift in cocoa and espresso powered, and fold together.  Fold in the mini-chips. Drop batter by tablespoons onto baking pan lined with parchment paper.  Bake 300 degrees for 40 minutes or until crisp. Modified from Relish.com/meringues. […]

blog comments powered by Disqus
%d bloggers like this: