hershey’s chocolate kiss meringues

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Light and delicious Chocolate Kiss Meringues

Happy Monday, guys! I’m off to a late start today. I don’t drink and yet Super Bowl Sunday always takes it out of me. Eating your weight in pizza and Doritos can be exhausting, you know? Anyway, after all that junk food, I thought I’d share a slightly better-for-you recipe today. I was inspired to make these Chocolate Kiss Meringues after my trip to Hershey, PA (you can check our my similarly derived York Peppermint Pattie Milkshake here), and I have to say they’re pretty incredible. 

I’m a big fan of meringues. They’re crunchy like cookies, but because they’re made without flour or butter, they’re much better for you (as good as sugar and chocolate will let you be, anyway). So when I was looking to make something to remember my time at the “Sweetest Place on Earth” without cancelling out all of my recent workout progress, Hershey’s Kiss-shaped chocolate meringues dipped in Hershey’s chocolate seemed like the best use of my time and sweet tooth. Emphasis on best. Follow along to see how I made them. 

Chocolate Kiss Meringues Ingredients
The cast of characters: 3 egg whites at room temperature, ¼ teaspoon cream of tartar, 2/3 cup granulated sugar, 1 teaspoon vanilla, 2 tablespoons Hershey’s unsweetened cocoa, 2 tablespoons Hershey’s special dark cocoa, and one Hershey’s chocolate bar. 

Tools-wise you’ll need: electric mixer, baking sheets, parchment paper, a pastry bag and piping tip

Beating egg whites
Begin by preheating the oven to an even 200 degrees.

Then transfer room temperature egg whites in a large bowl and beat with an electric mixer until the egg whites are light and frothy as pictured above.

Making meringues

Next, add the cream of tartar and the sugar 1 tablespoon at a time.

Whipping up meringues

Beat until the egg whites are stiff and shiny and the sugar dissolves entirely in the mixture. You can test this by giving things a little pinch. If you don’t feel anything grainy, you’re good.  

Whipping up chocolate meringues
Here come the flavors. Start by beating in the vanilla, reducing the speed to low and add the two different cocoas until combined. I scraped my bowl a couple of times to make sure everything was getting evenly mixed. 

Piping Chocolate Meringues

With a spatula transfer the chocolate-egg mixture into a pastry bag fitted with a piping tip (I used this one and liked that it gave me Hershey’s Kiss-sized meringues).

Making Chocolate Meringues
Pipe meringue kisses on baking sheets lined with parchment paper, at least a half inch apart. I managed to fit about 80 on each sheet (160 total with mix left over).  

Chocolate Meringues

Look how cute!

Bake for 2 hours until meringues harden. Turn off the oven and leave the meringues in there for another 2 hours until completely dry. 

Melting Hershey's Chocolate

Once the meringues are ready, melt down a Hershey’s chocolate bar in a microwave-safe bowl. I heated mine in 15-second intervals, checking on it each time and mixing as it began to melt. 

Making Chocolate Kiss Meringues

Once the chocolate’s melted, grab your meringue kisses by their tippy tops and dip the bases in the chocolate. Transfer to parchment paper to let the chocolate dry and repeat 159 more times. That might sound daunting, but was actually quite a lot of fun. Candy-making is a riot. 

Chocolate Kiss Meringues | fortune goodies
I let mine dry for at least an hour. You’ll know they’re ready when the chocolate is no longer sticky. 

Chocolate Kiss Meringues
And there you have it. Hershey’s Kiss-inspired chocolate meringues that will surprise you with just how light, airy, crunchy and chocolaty they are. What I love most about them is that they’re the perfect cross between chocolate and cookie without the fat of oil or butter. These babies are melt-in-your-mouth good, and given the ease and size of the batch, they make for really great favors or gifts. I don’t know about you, but edible presents are my favorite. 

chocolate kiss meringues
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Ingredients
  1. 3 egg whites, at room temperature
  2. ¼ teaspoon cream of tartar
  3. 2/3 cup granulated sugar
  4. 1 teaspoon vanilla
  5. 2 tablespoons Hershey’s unsweetened cocoa
  6. 2 tablespoons Hershey’s special dark cocoa
  7. 1 Hershey’s chocolate bar
Instructions
  1. Preheat oven to 200 degrees.
  2. Transfer room temperature egg whites in a large bowl and beat with an electric mixer until the egg whites are light and frothy.
  3. Next, beat in cream of tartar and sugar 1 tablespoon at a time.
  4. Beat until the egg whites are stiff and shiny and the sugar dissolves entirely in the mixture.
  5. Add the vanilla, reduce the speed to low and add the two different cocoas until combined. Scrape bowl as needed.
  6. With a spatula, transfer the chocolate-egg mixture into a pastry bag fitted with a piping tip (I used size 6).
  7. Pipe meringue kisses on baking sheets lined with parchment paper, at least a half inch apart. I managed to fit about 80 on each sheet (160 total with mix left over).
  8. Bake for 2 hours until meringues harden. Turn off the oven and leave the meringues in there for another 2 hours until completely dry.
  9. Once the meringues are ready, melt down a Hershey’s chocolate bar in a microwave-safe bowl, heating in 15-second intervals.
  10. Grab your meringue kisses by their tippy tops and dip the bases in the chocolate. Transfer to parchment paper to let the chocolate dry and repeat. Let dry for an hour.
  11. Enjoy!
Notes
  1. Makes about 160 chocolate kiss meringues.
Fortune Goodies http://fortunegoodies.com/

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