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Mocha Meringue Kisses

Makes: 24 servings Yield: 24 cookies
Prep 25 mins Bake 250°F1 hr
Mocha Meringue Kisses
  • 1/3  cup  sifted powdered sugar
  • 2  tablespoons  unsweetened cocoa powder
  • 1  tablespoon  cornstarch
  • 1  teaspoon  instant espresso coffee powder
  • 3  egg whites
  • 1/2  teaspoon  vanilla
  • 1/4  cup  granulated sugar
  • 1/3  cup  semisweet chocolate pieces
  • 1  teaspoon  shortening

1. Line a cookie sheet with parchment paper or foil; set aside. In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.

2. In a medium bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.

3. Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.) Bake in a 250 degree F oven for 1 hour. Cool on the cookie sheet. Remove from parchment paper.

4. In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies. Makes 24 cookies.

Nutrition Facts (Mocha Meringue Kisses)
  • Servings Per Recipe 24,
  • cal. (kcal) 32,
  • Fat, total (g) 1,
  • carb. (g) 5,
  • sugar (g) 3,
  • pro. (g) 1,
  • Riboflavin (mg) 0,
  • sodium (mg) 7,
  • Potassium (mg) 9,
  • calcium (mg) 10,
  • Starch () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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