Guys… I don’t really like Hershey’s kisses. (Gasp) I know. It’s just that I’m more of a dark chocolate kind of girl. But I mean if there’s a bucket full of them sitting in front of me, of course I’m going to have some. It’s chocolate… duh!
These are WAYYYYY better than my last meringue post. I’d take that one off if I didn’t want to be able to look back on myself and laugh. These meringues used actual sugar and have cocoa powder in them. They crunch, and then melt away leaving you with enough chocolate to satisfy your craving, but few enough calories to make you feel proud.
Because meringue is basically just eggs and sugar, the end result is really fluffy. You can make these into any shape you want but the classic kiss shape is really easy and perfect little bites.
Ingredients: Vanilla, Cocoa Powder, Sugar, 2 egg whites (room temp)
Beat your egg whites until bubbly and white. Then add in the rest of your ingredients.
Of course, being the food network-a-holic I am, had chopped on the TV while I made these.
While you have those whisking on high, take a ziploc bag and a tall cup. Turn the bag inside out in the cup so that you will be able to scoop in the meringue.
It took about 7 minutes for mine to get the way I wanted. it needs to be thick enough so that when you take the whisk out, still peaks form and don’t melt back into the rest.
Spoon the meringue into the bag and twist the top (not actually snapping it) so that none will come out.
Squeeze it into a corner of the bag and snip off the end. This will give you an easy piping bag.
Squeeze so that a little circle forms and and then stop once it gets to about the size of a quarter. When you let go the top of the kiss will naturally form.
Bake these for 25-30 minutes at 225˚ F
Let sit for 1-2 hours in the oven so that they will set. After, dig in
- 2 egg whites
- 2/3 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- Preheat oven to 225˚ F
- Whisk egg whites on high until white and foamy
- Add in the rest of your ingredients and whisk on high again until stiff peaks form
- Spoon meringue into plastic bag (directions above) and cut off tip to form a piping bag
- Line cookie sheets with parchment paper and squeeze so that a little circle forms. Stop once it gets to about the size of a quarter. When you let go the top of the kiss will naturally form.
- Bake for 25-30 minutes and allow 1-2 hours to sit before devouring
This recipe is definitely a keeper! Everyone in my family loves it and it’s great because it’s so basic that you could multiply the recipe easily to make it for a crowd. Thanks for reading my post and please help me out by liking it and checking out some of my other posts on here! If you like what you see, please follow Josie B’s Baking and my other blog Blog Me Maybe!
Thanks guys! Love you <3
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