Guilt Free Chocolate Meringue Kisses Recipes

CHOCOLATE MERINGUE KISSES

Steps:

• Preheat oven to 300 degrees.
• Grease three cookies sheets and dust with cocoa powder.
• Melt the chocolate square and set aside to cool.
• Beat the egg whites with salt until soft peaks form.
• Add sugar slowly and beat until mixture very stiff and shiny.
• Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
• Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
• They will have the shape of chocolate kisses.
• Bake 30 to 40 minutes.
• Remove cookies from sheets immediately.
• Cool completely and store in an airtight container.

MERINGUE KISSES II

Steps:

• Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
• Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
• Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
• Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
• To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

"BOO"-RRIFIC KISSES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired., Transfer the meringue to a pastry bag fitted with a #10 round tip. Pipe 1-1/2-in.-diameter ghost shapes onto parchment-lined baking sheets. Add 2 chips on each for eyes. , Bake at 250° until set and dry, 40-45 minute. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment. Store in an airtight container.

GUILT FREE CHOCOLATE MERINGUE KISSES

Steps:

• Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
• Add icing sugar& corn starch; pulse again& set aside.
• Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
• Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
• Fold in chocolate/cocoa until evenly incorporated but not over mixed.
• Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.
• Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
• Use the top& bottom thirds of the oven – switching the sheets halfway through the cooking time.
• Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.