These have been a favorite cookie for many years, long before we had to eliminate starch and gluten. They taste just like s'mores, and they are really easy to make.
Keep these in a tightly covered container and they will last several days, depending on the humidity.
Triple Chocolate kisses
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon almond extract
1 ounce semisweet chocolate, grated***
24 milk chocolate kisses
baking cocoa or cinnamon
1. In a mixing bowl, beat egg whites until foamy. Add cream of tartar, beat until soft peaks form, about 6 minutes. Gradually beat in sugar, beating until stiff peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate.
*** You can easily omit the hershey kisses if you like, simply increase the amount of grated semisweet chocolate to 3-4 ounces.
2. Insert a medium open star tip into a pastry bag. Fill with meringue.
3. On well greased or parchment lined baking sheets, pipe 24 1 inch rounds. Press a chocolate kiss into the center of each one. Pipe meringue around each kiss in a continuous spiral, beginning at the base, until each kiss is completely covered. Dust with cocoa or cinnamon.
4. Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool.
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