Chocolate Meringues Kisses
Chocolate Meringue Kisses, made with a good quality unsweetened cocoa powder to get an intensely chocolate meringues cookie.
These meringue kisses are airy, and they just melt in your mouth, perfect to crush on top of ice creams, in between cakes, or just enjoy with a cup of coffee.
These meringue kisses are so fast and easy to make and match perfectly to blend with my Mocca meringue kisses or pink meringue kisses that you can search the recipe for in my app Love, Manuela
Happy Baking, Love Manuela xoxo
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link
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*Note
→ Cream of tartar stabilizes the egg whites so that you can achieve maximum volume without ever drying them out and deflate them by overbeating, add the cream of tartar after the egg whites start to foam.
→Make superfine sugar by grinding white sugar in a food processor or in a clean coffee grinder.
→Cocoa Powder I use the Valrhona brand it is a dutch-procced or alkalized unsweetened cocoa powder If you are going to use grocery store cocoa powder your meringue kisses might not be as dark as mine in color.
Chocolate Meringues kisses
- 3 large egg whites (90 gram) room temperature, it´s best to use a scale to weigh your egg whites
- 1/8 teaspoon of cream of tartar or 1/8 teaspoon of fresh lemon juice
- 100 gram superfine sugar
- 65 gram confectionary sugar, sifted
- 20 or 30-gram unsweetened cocoa powder, sifted
- 1 teaspoon vanilla bean paste or pure vanilla extract ( optional)
Directions for the Chocolate Meringue kisses
- Preheat the oven to 212F° (100 C°) Line two baking sheets with a silicon matt or use parchment paper.
- In a small bowl sift together the confectionery sugar and unsweetened cocoa powder, give it a quick whisk, and set aside for now. the more cocoa powder the more intense chocolate flavor you get and the darker in color the chocolate meringue will be.
- Wipe the inside of a mixer bowl, as well as the whisk attachment and hand whisk, with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
- Whip the egg whites in a perfectly clean mixing bowl at high speed until foamy, about 30 seconds. You want to establish that eggs are free from fat and are going to create foam.
- Add the pinch of cream of tartar ( or fresh lemon juice) and beat on slow speed, allowing small bubbles to form, as soon as the egg whites start to foam then increase the speed to medium speed until they are frothy and look like cappuccino foam and no liquid egg white is left.
- Turn the mixer to low speed, slowly sprinkle the sugar over the whites, a little at a time so it doesn't crush the foam you so diligently build-up.
- Continue mixing on medium- speed until very stiff peaks form and the meringue is glossy and thick ( about 3 to 4 minutes)
- Stop the mixer, add the vanilla, and mix at low speed for 30 seconds.
- Remove the bowl from the mixer and sift in the confectionary sugar/cocoa mixture into the mixing bowl and with a spatula combine until evenly incorporated.
- Transfer meringue to a pastry bag fitted with a large nozzle, I use Ateco #849 nozzle, if you don't have a nozzle you can transfer to a large ziplock or piping bag, and snip off a small piece of one bottom corner of the bag/piping bag.
- Squeeze out meringue kisses onto your parchment paper, If you´re having trouble with the parchment paper sliding around or rolling up while you´re pipping your meringues, apply a little bit of the meringue under each corner of the parchment, press onto the baking sheet, and start pipping.
- Bake both of the trays in the oven, I use the confectionary setting until the meringues are firm and crispy. for 40 to 60 minutes depending on the size, Remove the meringues from the oven.
- Transfer the cookies to a baking sheet to wire racks to cool completely.
- For best results, store the meringues in an airtight container at room temperature away from moisture for up to 1 week.
