Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cocoa meringue kisses. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Shaped like the iconic Hershey Kiss, these airy, intensely chocolate meringues are partially coated in a shell of dark chocolate for a double dose of melt-in-your-mouth chocolate bliss. They are delicious, a special treat, and look very festive, especially if you use the crushed peppermint pieces on the edges.
Cocoa Meringue Kisses is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Cocoa Meringue Kisses is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook cocoa meringue kisses using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cocoa Meringue Kisses:
- Get 4 large egg whites at room temperature
- Prepare 1 pinch Cream of tartar
- Take 1 cup Sugar
- Prepare 3 tbsp Unsweetened cocoa powder (Not Dutch process style, sifted after measuring)
- Get 1 cup Semisweet chocolate chips or coarsely chopped bittersweet chocolate
Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips. Roll the bag so the painted side is inside and carefully spoon in meringue mixture so it is packed in tightly.
Instructions to make Cocoa Meringue Kisses:
- Position a rack in the upper third of the oven and preheat to 275•F. Line heavy duty baking sheet with parchment paper, shiny side down.
- Place egg whites and cream of tartar in a bowl and beat till foamy with a mixer on medium speed. Increase to high and gradually add in sugar. Beat until stiff and glossy, but not dry. Reduce speed to low and mix the sifted cocoa until just incorporated. Using a rubber spatula, fold in the chocolate.
- Using a tablespoon, scoop up mounds 2 inches in diameter and place 1 inch apart from each other.
- Bake 1 hour, don't let them color. If they do, reduce temp to 250•F. Turn off the oven, but leave them in the oven with the door closed for 1 hour.
- Lift kisses off parchment and let cool completely and store in a container for up to a month.
Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet. If you don't have any, you can substitute white vinegar or lemon juice. Don't try to make meringue on a humid or rainy day, the moisture in the air will prevent the meringues from drying out. With mixer: beat egg whites and salt until frothy. Add cream of tartar, continue beating until soft peaks form.
So that’s going to wrap it up with this exceptional food cocoa meringue kisses recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
