Meringue Chocolate Kisses
|Cream of tartar/Lite salt||1⁄8 Teaspoon|
|Sugar/1/2 cup sugar + 3 packets sweet n low||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Cocoa powder||1 Tablespoon (For Dusting)|
|Semisweet chocolate chips||1⁄4 Cup (4 tbs) (Hershey'S Brand)|
Heat oven to 200° F.
Line two large cookie sheets with foil that has been sprayed with a non-fat cooking spray.
Beat egg whites and cream of tartar in a medium-sized bowl with mixer at high speed until peaks form.
Add sugar, 2 Tbs. at a time, beating 1 -2 minutes after each addition until mixture stands in stiff, glossy peaks.
Beat in vanilla.
Spoon half of meringue mixture into decorating bag or plastic decorating tube fitted with a large star shape.
Pipe into 1 1/4-inch star shapes on one foil-lined cookie sheet.
Repeat procedure with the remaining meringue.
Bake kisses 2 hours; turn oven off; leave kisses in oven 1 hour longer until crisp and dry.
Cool completely on cookie sheets.
Meanwhile stir chocolate chips in a small heavy saucepan over very low heat until melted and smooth.
Spread melted chocolate over bottom of one kiss (or Braum's Lite Fudge Topping) sandwich with second kiss.
Repeat procedure until all the kisses are used up.
Dust with cocoa powder.
Store kisses in an airtight container, in a cool, dry place.
These can also be frozen.
Option: Omit the cocoa and chocolate chips and make plain meringue puffs.
My son, Tyler, loves these! He calls them Mer-ang-as! This recipe makes 2 1/2 dozen puffs at 20 calories and 0 fat grams.