Bittersweet Chocolate Walnut Meringue Kisses Recipes

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

Steps:

• Directions
• 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
• 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
• 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

Steps:

• Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
• Add icing sugar& corn starch; pulse again& set aside.
• Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
• Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
• Fold in chocolate/cocoa until evenly incorporated but not over mixed.
• Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.
• Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
• Use the top& bottom thirds of the oven – switching the sheets halfway through the cooking time.
• Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.

Steps:

• Beat the ingredients until stiff peaks form.
• spoon onto a foil covered cookie sheet (or pipe to make them look pretty).
• Bake at 200° for 2 hours.
• leave in oven for at least 2 additional hours (until completely cool) I often leave them overnight.
• Carefully peel off foil and store in an airtight container.
• Variations: fold in 1/2 cup finely chopped nuts or bittersweet chocolate. (note- these will not hold their shape as well, they do taste yummy, but tend to lose some of the airiness).
• additional option: dip the nut version in melted chocolate once cooked.

Steps:

• Let egg whites stand in large bowl at room temp. 30 mins. Preheat oven to 300. Line cookie sheet parchment paper or lightly greased foil.
• Beat egg whites and cream of tarter on med. to high speed until soft peaks form[tips curl]. Gradually add sugar, about 1 tablespoon at a time, beating until glossy anf stiff peaks form[tips stand straight]. fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.
• Drop meringue in 6 mounds 2 in. 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 temp to 200. Bake 1 1/2 hours or until crisp and dry on outsides. Cool completely on sheet on a wire rack.Gently peal cooled meringues of paper or foil. Sprinkle w/ remaining chocolate & nuts. Serve.
• TO STORE: Store in an airtight container at room temp up to 24 hours.