Snow-Capped Chocolate Meringue Kisses

By carvalhohm

Ingredients

• 1 cup confectioners’ sugar
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp cornstarch
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 (7-oz) tub milk or dark chocolate heat-and-dip dipping chocolate (we used Baker’s microwavable dipping chocolate)
• White nonpareils, disposable pastry bags fitted with 1/2-in.-wide star tip

Details

Servings 40
Preparation time 30mins
Cooking time 150mins
Adapted from womansday.com

Preparation

Step 1

1. Heat oven to 300°F. Line 2 baking sheets with parchment, nonstick foil or reusable nonstick liners.

2. Whisk confectioners’ sugar, cocoa and cornstarch in small bowl until blended. Sift mixture through a fine mesh sieve into another bowl.

3. Beat egg whites and cream of tartar in a large bowl with mixer at medium speed until soft peaks start to form. Add granulated sugar, 1 Tbsp at a time, until incorporated. Continue to beat on high speed until stiff, shiny peaks form, about 1 to 2 minutes. Beat in vanilla.

4. Using a large rubber spatula, fold in confectioners’ sugar mixture until blended. Spoon meringue into prepared pastry bag. Pipe mixture into kisses on prepared baking sheet, forming pointed mounds 11⁄2 in. wide. Bake 8 minutes; reduce oven temperature to 200°F. Continue to bake 1 hour or until dry. Remove baking sheets from oven to a wire rack and cool to room temperature, about 1 hour. Move meringues directly to rack.

5. Melt dipping chocolate in microwave according to package directions. Dip pointed ends of meringue kisses into chocolate to cover tops, letting excess drip back into tub. Sprinkle with nonpareils; let stand until set.