Your sweetheart is sure to adore these light, cocoa-flavored meringue cookies with chocolate kiss centers.  Bake them on parchment paper for delicate browning.

Chocolate Meringue Kisses Recipe

Chocolate Meringue Kisses

3 egg whites

¼ tsp. vinegar

1/8 tsp. salt

¾ cup sugar

½ tsp. vanilla

1 Tbsp. unsweetened cocoa

48 milk chocolate kisses, unwrapped

Heat oven to 300 F.  Line cookie sheets with parchment paper.  In small bowl, beat egg whites, vinegar and salt until foamy.  Gradually add sugar and vanilla; beating until stiff peaks form.  Beat in cocoa.

Pipe or spoon batter into 1 inch mounds on parchment lined cookie sheets.  Bake at 300 F. for 15 minutes or until meringues are partially set.  Place 1 chocolate kiss  in center of each meringue; press down.  Bake for an additional 5 to 10 minutes or until dry and edges are lightly browned.  Remove from oven; cool completely.  Remove from parchment paper.   4 dozen cookies.

 

(Recipe for the Chocolate Meringue Kisses was in Pillsbury Classic Cookbooks, Chocolate Lovers IV Anytime Treats, Brownies Galore and Irresistible Desserts, February, 1990)

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