Chocolate Meringue Kisses
Source of Recipe
WW Boards
Recipe Introduction
2 Dozen Kisses; 1 Point per Kiss
List of Ingredients
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
Recipe
Preheat oven to 325°. Cover a baking sheet with parchment or wax paper; secure with masking tape.
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° for 30 minutes or until dry. Carefully remove the meringues from paper.
Note: Store kisses in an airtight container for up to 2 days.
Yield: 2 dozen (serving size: 1 kiss)
NUTRITION PER SERVING
CALORIES 41(15% from fat); FAT 0.7g (sat 0.4g,mono 0.2g,poly 0.0g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 7mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 8.1g
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