CHOCOLATE MERINGUE KISSES
Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.
Provided by Mudpupsall
Categories Drop Cookies
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Grease three cookies sheets and dust with cocoa powder.
- Melt the chocolate square and set aside to cool.
- Beat the egg whites with salt until soft peaks form.
- Add sugar slowly and beat until mixture very stiff and shiny.
- Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
- Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
- They will have the shape of chocolate kisses.
- Bake 30 to 40 minutes.
- Remove cookies from sheets immediately.
- Cool completely and store in an airtight container.
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- Preheat the oven to 350°F. Line a baking sheet with parchment paper., In a large bowl, combine the egg whites, cream of tartar, and salt.
- Whip until soft peaks form., Gradually add the sugar, whipping until the mixture is stiff and glossy., Gently fold the sifted cocoa powder into the meringue until evenly incorporated., Fit a piping bag with a 1/2" or larger round tip and spoon the meringue into the bag., Position the tip and bag directly over the prepared pan, and pipe the meringues onto the parchment, leaving 1" of space between the meringues., Place the meringues into the preheated oven, then turn the oven off., Let the meringues sit in the oven (keep the door closed) overnight, or until the oven is completely cool., Remove the meringues from the oven., To temper the chocolate, place 1 1/2 cups (9 ounces) of chocolate in a temperer or in a double boiler and melt until completely smooth., Remove the melted chocolate from the heat and gradually stir in the remaining 1/2 cup (3 ounces) chocolate., Keep stirring until the chocolate is fully melted and warm to the touch; it should be between 86° and 88°F., To ensure that
- The chocolate should harden and become shiny., Dip half of each meringue into the chocolate, allowing the excess chocolate to drip, and return them to the parchment-lined baking sheet to set.
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- In a saucepan, gently melt the dark chocolate and single cream. Don’t let the mix get too hot. Remove from the heat and use a balloon whisk to beat the chocolate into the cream to make a smooth ganache.
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