Dark Chocolate Meringue Kisses are the perfect date night dessert - not too heavy, not too sweet, and a really precious presentation. You'll love this recipe for Valentine's Day!
Prep: moderate 25 minutes, bakes 1 ½ hours, rests 30 minutes
Fat & Cal: average
6 lovely meringues
INGREDIENTS
2 egg whites
¼ tsp cream of tarter
½ cup sugar
2 oz. dark chocolate (bitter-sweet), chopped
1/3 cup nuts, toasted. I like pistachio.
Bring egg whites to room temperature in a clean metal, glass, or stoneware bowl – about 30 minutes. Preheat oven to 300F. Line a cookie sheet with parchment paper or if you don’t have that, spray foil with cooking spray.
Beat egg whites and cream of tarter on medium to high speed until soft peaks form. Gradually add sugar 1 tablespoon at a time. When they have a satin sheen it’s time to add more sugar. (if they lump up or get grainy you’ve beat too long – start over with new whites.)
Beat into glossy peaks with the tips standing at attention. Fold in half of the chocolate and half of the nuts – just reserve enough for decorating.
Drop meringue in six mounds 2 inches apart on your cookie sheet. Use the back of a spoon, swirl the top of each meringue into a high, swirly tip. Stick them in the oven and immediately lower the temperature to 200F. Bake 1 ½ hours or until crisp and dry on the outsides.
Cool completely. Peel them off the foil or paper, sprinkle with remaining chocolate and nuts. Store leftovers in airtight container.
These are so…. Lovely!
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