Chocolate Meringue Kisses

  • 1/3 cup Dutch cocoa
  • 2/3 cup confectioners' sugar
  • 4 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

  1. Preheat oven to 225 degrees F. Line 2 baking sheets with foil. Lightly butter and flour foil. Fit large pastry bag with 1/2-inch star tip.
  2. Sift cocoa with confectioners' sugar into medium bowl.
  3. In separate bowl, with electric mixer at medium speed, whisk egg whites with cream of tartar until soft peaks form. At high speed, gradually beat in granulated sugar, then continue to beat until meringue is shiny. Quickly but gently fold in cocoa mixture. Immediately spoon mixture into pastry bag. Pipe onto prepared baking sheets, making kisses about 2 inches in diameter at base and 1-1/2 inches high and spacing them about 1 inch apart. Bake 1-1/2 hours. Then turn oven off and dry kisses in oven at least 2 hours or until crisp and not sticky in center.

Kisses can be stored in airtight container up to 2 weeks. To recrisp, place in 200-degree oven 10 to 20 minutes, until dry.

Makes About 36

Recipe from:

Totally Chocolate Cookbook
by Helene Siegel and Karen Gillingham
Illustrations by Bob Greisen and Carolyn Vibbert
$4.95 (paperback)
Celestial Arts 1996
Recipe reprinted by permission.


Totally Chocolate Cookbook

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