Chocolate Meringue Kisses

Little chocolate cookies crunchy on the outside and soft on the inside
Ingredients - Serves 4
  • 100 g egg whites
  • 200 g caster sugar
  • 25 g cocoa powder
  • a pinch of cream of tartar
  1. If using whole eggs, separate the egg whites from the yolks. The number of eggs needed will depend on the size of eggs that you use
  2. It is easier to separate eggs when they are cold
  3. Bring egg whites to room temperature and whisk in a clean, steel bowl until foamy
  4. Never use plastic bowls when making meringues
  5. Add the sugar in heaped spoonfuls while continuously whisking until a smooth and glossy mixture is formed
  6. Continue whisking till you get stiff peaks, no more, no less. When you remove the whisk from the bowl and point it upwards, the peak on the whisk should not droop; this is the meaning of stiff peaks
  7. Whisk only until you get stiff peaks. Too much, and the foam will collapse and you will get a watery, grainy mixture
  8. Gently fold in sifted cocoa powder. Do not mix vigorously or the meringue mixture will collapse
  9. Using a star tip, pipe into little kisses. You can pipe into other shapes of your choice
  10. Bake at 100C/200F for 30-40 minutes or until the meringues are dry
  11. Cool completely before storing in an airtight container in a cool, dry place. When stored properly, they can last a week
  12. These cookies are delicious on their own, but you can also dress them up with some chocolate sauce and whipped cream
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