Mocha Meringue Kisses
- Cook Time: 1 hour
- Servings: 24 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 1/3 cup sifted powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon instant espresso coffee powder
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 cup granulated sugar
- 1/3 cup semisweet chocolate pieces
- 1 teaspoon shortening
Line a cookie sheet with Reynolds® Parchment Paper; set aside. In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.
In a medium bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture. Transfer the mixture to a pastry bag.
Pipe twenty-four 2-inch "kisses" onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.)
Bake in a 250 degree F oven for 1 hour. Cool on the cookie sheet. Remove from parchment paper.
In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies.
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