Bittersweet Chocolate Walnut Meringue Kisses
- Servings: 6
- Course: Dessert
Reynolds Kitchens tip
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- 2 egg whites
- 1/4 tsp. cream of tartar
- 1/2 cup superfine or regular granulated sugar
- 2 oz. bittersweet chocolate coarsely, chopped
- 1/3 cup chopped walnuts, toasted
Let egg whites stand in large bowl at room temperature 30 minutes. Preheat oven to 300 degrees F.
Line cookie sheet with Reynolds® Parchment Paper.
Beat egg whites and cream of tartar on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until glossy and stiff peaks form (tips stand straight). Fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.
Drop meringue in six mounds 2 inches apart on prepared sheet. Using back of spoon, swirl the top of each meringue into a high tip that curls.
Place meringues in oven; immediately decrease oven temperature to 200 degrees F.
Bake 1-1/2 hours or until crisp and dry on outsides.
Cool completely on sheet on wire rack. Gently peel cooled meringues off parchment or foil.
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