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Chocolate Kissed Meringue Cookies and Valentine Meringue Kisses


For Cookies:
4 large egg whites warmed to room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
2 tablespoons plus unsweetened cocoa, divided
1/3 cup large chocolate chips any kind
1/2 teaspoon vanilla extract


Preheat oven to 225 F degrees. Cover a two baking sheets with parchment paper, securing with masking tape if necessary. Combine sugar with cocoa in a small bowl blending together with a whisk.

Place egg whites in large copper or stainless steel bowl and beat with a mixer at medium speed until foamy then add cream of tartar and salt. As soon as whites reach soft peak stage gradually add sugar/cocoa mixture to egg whites, 1 tablespoon at a time beating at high speed until stiff glossy peaks form and meringue feels smooth when rubbed between your fingers. (You know that the meringue has reached the stiff peak stage when you lift the beaters out of the mixture and the egg whites are shinny, firm and stand up.) Beat in vanilla.

Spoon mixture into a pastry bag fitted with a ½-inch round or star tip. You can also use a large zip top plastic bag with one corner snipped off to form ½ -inch opening. Pipe 40 1-inch round mounds at least ¼ inch apart onto prepared baking sheets. Place 1 chocolate chip in center of each then pipe meringue over top of chip in kiss shape.

Bake at 225 F degrees for 1 ½ hours. Turn oven off and cool meringues in closed oven for 1 hour. Remove from oven and carefully remove cookies from paper. Store cookies for up to 1 week in an airtight container in a cool location.

Yield: 38 to 40 cookies each at approximately 32 calories; 0.5 gram total fat; 6.7 grams carbohydrate; 0 dietary fiber; 0.6 gram protein; 0 cholesterol; 16 milligrams sodium.

High fat version contains 50 calories and 2 grams total fat

VALENTINE MERINGUE KISSES

  • 4 large egg whites warmed to room temperature
  • ¼ teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup plus sugar
  • ½ teaspoon almond or vanilla extract
  • red liquid food coloring, 3 to 4 drops – optional
  • Valentine candy sprinkles – optional

    Preheat oven to 225 F degrees. Cover a two baking sheets with parchment paper, securing with masking tape if necessary.

    Place egg whites in large copper or stainless steel bowl and beat with a mixer at medium speed until foamy then add cream of tartar and salt. As soon as whites reach soft peak stage gradually add sugar to egg whites, 1 tablespoon at a time beating at high speed until stiff glossy peaks form and meringue feels smooth when rubbed between your fingers. (You know that the meringue has reached the stiff peak stage when you lift the beaters out of the mixture and the egg whites are shinny, firm and stand up.) Beat in vanilla or almond extract and food coloring if using, just until combined. Don’t over beat mixture or cookies will be flat.

    Spoon mixture into a pastry bag fitted with a ½-inch round or star tip. You can also use a large zip top plastic bag with one corner snipped off to form ½ -inch opening. Pipe 40 2-inch round mounds at least ¼ inch apart onto prepared baking sheets. If desired sprinkle with colored valentine candy sprinkles.

    Bake at 225 F degrees for 1 ½ hours. Turn oven off and cool meringues in closed oven for 1 hour. Remove from oven and carefully remove cookies from paper. Store cookies for up to 1 week in an airtight container in a cool location.

    Yield 38 to 40 cookies each at approximately 28 calories, 0 total fat; 0 milligrams cholesterol; 6.8 grams carbohydrate; 0 fiber; 0.5 gram protein; 16 milligrams sodium.

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