Cocoa Meringue Kisses
Light and airy Cocoa Meringue Kisses with a touch of espresso - a delightful treat with a hint of chocolate. Easy to make and perfect for any occasion!
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
Sifting the granulated sugar with the cream of tartar helps prevent sugar crystals from interfering with egg white whipping.
Room temperature egg whites whip more easily and create a more stable meringue.
Serving Suggestions:
Enjoy these delicate kisses as an afternoon snack or with a cup of coffee or tea.
Variations:
Chocolate-dipped: Dip the cooled meringues in melted chocolate for a decadent treat.
Spiced: Add a pinch of cinnamon, ginger, or nutmeg to the cocoa mixture for a warm and cozy flavor.
Spiced: Add a pinch of cinnamon, ginger, or nutmeg to the cocoa mixture for a warm and cozy flavor.