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Guilt Free Chocolate Meringue Kisses

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“ANY low cal recipe with chocolate is a keeper - I got this one at a cooking demonstration class!”
READY IN:
33mins
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
  2. Add icing sugar& corn starch; pulse again& set aside.
  3. Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
  4. Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
  5. Fold in chocolate/cocoa until evenly incorporated but not over mixed.
  6. Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.
  7. Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
  8. Use the top& bottom thirds of the oven – switching the sheets halfway through the cooking time.
  9. Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.

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