Chocolate Meringue Kisses

[Cynthia]

I am looking for the recipe for these great cookies. It is on p138 of the 9/98 issue of Cooking Light, but that page is missing from my copy. I live in Japan,so tracking this down has been difficult. My greatest thanks in advance to anyone that can help!

[Shirley Panek]

Here you go.

Chocolate Meringue Kisses

1/4 cup unsweetened cocoa
1 ounce unsweetened chocolate, coarsely chopped
1/4 cup sifted powdered sugar
1 1/2 tablespoons cornstarch
3 large egg whites
1/2 teaspoon instant coffee granules
2/3 cup granulated sugar
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees.

2. Cover a baking sheet with parchment or wax paper; secure with masking tape.

3. Combine the cocoa and chocolate in a food processor, and pulse 4 times or until the chocolate is finely chopped. Add the powdered sugar and cornstarch, and pulse 2 times or until mixture is well-blended. Beat egg whites and coffee granules in a medium bowl at high speed of a mixer until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Fold in the cocoa mixture and vanilla. Spoon the egg white mixture into a zip-top plastic bag, and seal. Carefully snip off 1 bottom corner of bag. Pipe the egg white mixture into 24 portions onto prepared baking sheet, forming pointed mounds 2 inches wide and 1 1/2 inches high. Bake at 325 degrees for 30 minutes or until dry. Carefully remove the meringues from paper. Yield: 2 dozen (serving size: 1 kiss).

NOTE: Store kisses in an airtight container for up to 2 days.

[Cynthia]

AThanks for the speedy reply, Shirley. I appreciate the help.

[Vanessa]

Shirley
Thanks for that great recipe. I am passing it on to a friend who cannot eat wheat plus making it for myself too (alergic to wheat)