Thursday, October 22, 2015

Double Chocolate Meringue Kisses

3 egg whites
1/4 teaspoon of cream of tartar
1/8 salt
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon of instant espresso powder
3 tablespoons of semisweet chocolate mini chips

Preheat oven at 300

Beat egg whites, cream of tartar and salt with mixer sent on high, until it forms peaks.  Add sugar1 tablespoons at a time, beating until it forms peaks again.  Sift in cocoa and espresso over the egg whites. Mix in well and add chocolate chips.

Fill a disposable pastry bag with batter and pipe about 1 tablespoon out onto parchment paper. Bake 35-40 minutes or until they are crisp.  Cool on rack.  Makes about 40

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