Mocha Meringue Kisses Recipe
Nutritional Info (Per serving):
Calories: 36, Saturated Fat: 1g, Sodium: 7mg, Total Fat: 1g, Carbs: 6g, Cholesterol: 0mg, Protein: 1g
Recipe Source:
More Diabetic Recipes
Prep Time: 25 mins
Cook Time: 1 h
Total Time: 1 h 25 mins
Ingredients
1/3 cup(s) sugar, powdered, sifted 2 tablespoon cocoa powder, unsweetened 1 tablespoon cornstarch 1 teaspoon espresso, instant 3 egg white(s) 1/2 tablespoon vanilla extract 1/4 cup(s) sugar, granulated 1/3 cup(s) chocolate, semisweet pieces 1 teaspoon shortening Preparation
1. Preheat oven to 250°F. 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 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 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.
Nutritional Info (Per serving):
Calories: 36, Saturated Fat: 1g, Sodium: 7mg, Total Fat: 1g, Carbs: 6g, Cholesterol: 0mg, Protein: 1g
Recipe Source:
More Diabetic Recipes
Prep Time: 25 mins
Cook Time: 1 h
Total Time: 1 h 25 mins
Ingredients
1/3 cup(s) sugar, powdered, sifted 2 tablespoon cocoa powder, unsweetened 1 tablespoon cornstarch 1 teaspoon espresso, instant 3 egg white(s) 1/2 tablespoon vanilla extract 1/4 cup(s) sugar, granulated 1/3 cup(s) chocolate, semisweet pieces 1 teaspoon shortening Preparation
1. Preheat oven to 250°F. 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 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 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.
