These Chocolate Meringue Kisses are cookies that are wonderfully simple to make. As I know people seem unduly worried about making meringue, I made my 12-year-old son make these to show how easy it is. You can add a pinch of cream of tartar if you are nervous, I noticed Delia recommends it. These were done without though.
- 2 egg whites (room temperature)
- 100 g sugar
- 1/4 teaspoon vanilla
- 50 grams chocolate, coarsely grated
Pre-heat oven to 140C/300F degrees.
Beat the egg whites in a large bowl, starting at a low speed and then slowly increasing it as the air bubbles begin to show. Beat at high speed until soft peaks form.
Slowly add the sugar and continue to beat at high speed. Add in the vanilla and keep beating until the peaks hold their position firmly and the mixture looks shiny and glossy. [Top tip! Do not trust your 12-year-old when he says the mixture has firm peaks. Impatient cooks should continue beating for a few minutes after they think they are done.]
Gently fold in your grated chocolate.
Using two teaspoons, “drop” the batter onto a cookie sheet lined with parchment paper, leaving a little bit of space between them.
Place them into the now warm oven and allow to bake for 5 minutes. WITHOUT opening the door, turn the oven off.
Allow to bake for at least an hour although for crispy all the way through you can simply leave them in the oven (as long as you haven’t opened that door, you didn’t peek, did you?) overnight.
These can be kept for up to a week in an air-tight container. My son likes them soft in the middle and says they taste like really really good Oreo cookies.