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Cocoa Kisses

Updated February 23, 2016
(1 Votes)

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It’s easier to separate eggs when they’re cold, but egg whites beat to a greater volume when at room temperature.

Babrb’s Nutrition: The leavening (“lightening”) agent in these cookies is the air trapped in the meringue (egg whites beaten with sugar).

Makes40 cookies (3 cookies per serving)

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Equipmentelectric mixer

Five Ingredients or LessYes

Mealbrunch, tea

Taste and Texturechocolatey, light, nutty, sweet

Type of Dishcookie

Ingredients

  • 3 egg whites, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 1/8 tsp (0.5 mL) salt
  • 1 tsp (5 mL) vanilla
  • 3 tbsp (45 mL) unsweetened cocoa powder
  • ½ cup (125 mL) chopped pecans
  • Baking sheet, sprayed with baking spray

Instructions

Preheat oven to 250°F (120°C).

In a large bowl, beat egg whites until soft peaks form; gradually add sugar and salt, beating until mixture is glossy and stiff peaks form. Beat in vanilla. Sift cocoa into bowl; fold into meringue along with pecans.

Put mixture in a pastry bag fitted with star tip; pipe small kisses onto prepared baking sheet (alternatively, drop mixture by teaspoonfuls (5 mL) onto baking sheet). Bake for 1 hour or until firm and dry.

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