Chocolate Meringue Kisses
3 egg whites
1⁄2 tsp cream of tartar
1 tsp vanilla extract
3⁄4 cup sugar
2 tbsp cocoa powder
- Preheat oven to 225° F (110° C).
- In an electric mixer fitted with a whisk attachment, beat egg whites until they form soft peaks. Add cream of tartar and vanilla extract. Continue beating on high while gradually adding the sugar, then the cocoa. Beat until eggs form very stiff peaks.
- Drop large spoonfuls of meringue onto a Sheet Pan lined with a Sheet Pan Liner.
- Bake for 60–90 minutes until crisp on the outside and soft in the middle.
Per serving (1 kiss): Calories 30, Fat 0.1 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 8 g (Fibre 0 g, Sugars 7 g), Protein 1 g.
Meringue kisses can be stored in an airtight container at room temperature for up to 3 days.