Cocoa Meringue Kisses
Sometimes you want something sweet, right? But not something heavy. These Cocoa Meringue Kisses are perfect! I have made them for years. They are always a hit. I’m so happy to share this recipe with you. They are so good! And they’re easy to make too.
Why I Love These Cocoa Meringue Kisses
The first time I made these, I wanted to impress my friends. I thought meringues were hard to make. But this recipe was easy! I was surprised at how light they were. And they tasted so good. My friends loved them! Now, I make them a lot. It’s my go-to dessert. It’s quick but so yummy. They are light and airy with chocolate. My kids love them too. It’s a simple, sweet treat.
Here’s What You’ll Need
You don’t need a lot to make these! Here’s what you need:
- ¾ cup powdered sugar
- ⅓ cup cocoa powder
- 4 egg whites (big eggs)
- ¼ teaspoon cream of tartar
- ¾ cup white sugar
- ½ teaspoon vanilla
- Pinch of salt (if you want)
And here are the tools you will need:
- Electric mixer
- Medium bowl
- Large bowl
- Spoon or spatula
- Two baking sheets
- Parchment paper
Use egg whites that are not cold. It helps them get fluffy. Cream of tartar is good to use. It helps too.
Let’s Make Cocoa Meringue Kisses!
Ready to start? It’s easy!
- Oven Time: Turn your oven on to 300°F. Put the oven racks in the right spot. Put parchment paper on your baking sheets.
- Mix Dry Stuff: Put powdered sugar and cocoa in a bowl. Mix them together. This helps with no lumps.
- Whip the Egg Whites: Put egg whites and cream of tartar in a bowl. Mix with the mixer. Mix until they look soft and foamy.
- Add Sugar: Add white sugar a little bit at a time. Keep mixing until it gets thick. The peaks should stand up.
- Add Vanilla and Cocoa: Add vanilla. Then add the cocoa mix gently. Don’t mix too much.
- Make the Kisses: Put the meringue on the baking sheets. Make small dollops. Space them out a little. A spoon is fine if you don’t have a piping bag.
- Bake Time: Bake for 25-30 minutes. They should be dry outside but soft inside. Let them cool before you take them off the paper. Don’t try to take them off when they are hot. They might break!
Making It Extra Special
These are so good on their own. You can make them even better though! I love them with ice cream or tea. They are nice for a cozy night. Melted chocolate on top is yummy too.
Common Questions I Get
Can I make them early?
Yes! They are good to make ahead. Keep them in a container. They will last for a few days. But they won’t last long in my house!
Can I use something instead of cocoa?
Well, you need cocoa for these to be Cocoa Meringue Kisses. You could add a little coffee powder for a richer flavor.
Why do my meringues crack?
They might crack if the oven is too hot. Or if they cool too fast. Don’t open the oven too much. Let them cool in the oven with the door open a little.
Final Thoughts on These Cocoa Meringue Kisses
I know you will love this recipe! It’s a perfect treat. They are easy and taste so good. I can’t wait for you to try them! Let me know how they turn out. You can do it!
Cocoa Meringue Kisses
Ingredients
- ¾ cup confectioners’ sugar
- ⅓ cup unsweetened cocoa powder
- 4 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 300°F. Position oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
- Sift together: In a medium bowl, sift together confectioners’ sugar and cocoa powder.
- Whisk egg whites: In a large, clean bowl, whisk egg whites and cream of tartar (and salt, if using) on medium speed with an electric mixer until soft peaks form.
- Gradually add sugar: Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Fold in flavorings: Beat in vanilla extract. Gently fold in the cocoa mixture using a rubber spatula until just combined.
- Pipe meringues: Pipe meringue by rounded teaspoonfuls onto prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 25-30 minutes, or until the outside is dry but the inside is still slightly soft. Let cool completely on baking sheets before gently peeling off the parchment.
Notes
Spiced: Add a pinch of cinnamon, ginger, or nutmeg to the cocoa mixture for a warm and cozy flavor.
