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24
November
Chocolate Meringue Kisses
Chocolate Meringue Kisses
Serves | 48 |
Ingredients
- 4 Large Free-range Egg Whites (room temperature)
- ¼ teaspoon Cream of Tartar
- 200g Caster Sugar
- 50g Icing Sugar
- 30g Cocoa Powder
Directions
1. | Line 2 baking trays with non-stick paper, and pre-heat the oven to the lowest temperature, approximately 120°C / 250°F / Gas Mark ½ |
2. | Add egg whites to a grease-free bowl and beat until thickened and foamy |
3. | Add in the cream of tartar and continue to beat on a high speed until soft peaks are formed |
4. | Gradually add the sugar, a tablespoon at a time, while beating on high speed and continue beating until the mixture is stiff and shiny |
5. | In a separate bowl, sift together the icing sugar and cocoa. Sprinkle in the mixture a tablespoon at a time while the mixer is running |
6. | Transfer into a piping bag with a star or round tip, and pipe small 'kisses' of about 1" / 3cm onto the baking trays then place in the oven |
7. | Bake for an hour until the meringues are firm and dry. Turn the oven off and leave the meringues in the oven until cooled |
8. | Once fully cooled, gently peel off the baking trays and store in an air-tight container for weeks |