Cocoa Kisses

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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



Total Timeunder 2 hours

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationdiabetic, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian

Equipmentelectric mixer

Five Ingredients or LessYes

Mealbrunch, tea

Taste and Texturechocolatey, light, nutty, sweet

Type of Dishcookie


  • 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


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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