Triple Chocolate Kisses: Meringues Made With 3 Kinds of Chocolate
Triple Chocolate Kisses are meringues with chocolate centers.
They look elegant but are very easy to make. Grated baking chocolate, chocolate
kisses, and a dusting of cocoa powder combine with a light, fluffy meringue to
make a scrumptious and deceptively stylish cookie that’s perfect for
Prep time: 20-30 minutes
Bake time: 15-18 minutes
Makes about 24 cookies
2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon almond extract
½ cup granulated sugar
1 ounce semi-sweet baking chocolate, grated
24 milk chocolate kisses, such as Hershey’s Kisses
- Separate egg whites from egg yolks, being careful not to
break yolks. Set yolks aside to use in another recipe. Allow egg whites to
stand at room temperature for 30 minutes.
- Preheat oven to 325º F. Line baking sheets with parchment
- In a dry, medium bowl on very high speed, beat egg whites,
cream of tartar, and almond extract until soft peaks form. Peaks will be bright
white when stiff. You can set beaters in mixture, lift them out, and egg white
peaks will remain formed.
- Continue to beat egg whites at a high speed as you gradually
add granulated sugar, about 1-2 tablespoons at a time, until sugar is dissolved
and the batter forms stiff, glossy peaks.
- Use a rubber spatula to gently fold grated baking chocolate
into the meringue.
- Insert a medium open-star tip in a pastry bag or cookie
press. Fill the bag or press with meringue. Pipe 24 one-inch disks onto
prepared baking sheet, about 1-2 inches apart.
- Press a chocolate kiss in the center of each disk. Pipe a
meringue star over each disk/kiss combination to completely cover the kiss.
Dust the meringues with baking cocoa.
- Bake cookies for 15-18 minutes until the edges begin to turn
golden. Remove baking sheets from the oven. Slip meringues off parchment paper.
Allow them to cool completely on wire racks. Store cookies in an airtight
A Special Baking Tip
from The Elf
When preparing Triple Chocolate Kisses, be sure to add granulated
sugar just a bit at a time to the beaten egg whites. Do not overbeat.
Otherwise, egg whites will liquefy.
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