Best 2 Cocoa Meringue Kisses Recipes
Cocoa meringue kisses are a delightful treat that combines the rich flavor of cocoa with the delicate texture of meringue. These bite-sized confections are perfect for any occasion, whether you're looking for a sweet snack or a festive dessert. With just a few simple ingredients and a little patience, you can create these delicious treats in the comfort of your own kitchen. So gather your ingredients and preheat your oven, because it's time to embark on a journey of sweetness and delight with this recipe for cocoa meringue kisses!
Check out the recipes below so you can choose the best recipe for yourself!
COCOA MERINGUE KISSES
Categories Cookies Chocolate Egg Dessert Bake Valentine's Day Low Fat Wheat/Gluten-Free Kwanzaa Summer Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)
If you can't find superfine sugar you can make your own by running granulated sugar in a food processor or blender until powdery. After you turn it off, let the powder settle for a minute before you open the food processor. See flavor variations below.
Provided by gailanng
Categories Dessert
Time 2h
Yield 50-52 kisses
Number Of Ingredients 6
Steps:
- Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
- For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
- Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
- ORANGE KISSES:.
- Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
- STRAWBERRY KISSES:.
- Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
- MINT KISSES:.
- Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
- COCOA KISSES:.
- Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
Tips:
- Use a stand mixer or hand mixer to whip the egg whites until stiff peaks form. This will ensure that the meringues are light and fluffy.
- Add the sugar gradually while continuing to whip the egg whites. This will help to prevent the meringues from becoming grainy.
- Bake the meringues at a low temperature (200°F) for a long time (2-3 hours). This will help to prevent the meringues from browning and will also help to keep them crisp.
- If you want to add flavor to the meringues, you can add a teaspoon of vanilla extract, almond extract, or lemon zest.
- You can also add a tablespoon of cocoa powder to the meringues for a chocolate flavor.
- Store the meringues in an airtight container at room temperature for up to 3 days.
Conclusion:
Cocoa meringue kisses are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a delicate chocolate flavor. These meringues are also gluten-free and low in calories, making them a healthy dessert option. With a few simple tips, you can make perfect cocoa meringue kisses that will impress your friends and family.
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