Double-Chocolate Mocha Meringue Kisses

Mark Boughton/styling: Teresa Blackburn
  • Yield: 40 servings


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


  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.