Chocolate-Dipped Coffee Kisses

Chocolate-Dipped Coffee Kisses

RuthE

"Sophisticated, sweet little nothings; these meringues will disappear fast!"
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Ingredients

3 h 40 m servings 26 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.
  2. Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.
  3. Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).
  4. Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.
  5. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
  6. Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.

Footnotes

  • Cook's Note:
  • Kisses can be made 1 week ahead and kept in an airtight container at room temperature. They can also be frozen, tightly wrapped in plastic wrap and put in a zip-top plastic bag, for up to 1 month; thaw still wrapped.

Reviews

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These are not only easy, they are delicious and beautiful. I piped mine with a large star tip and made them into Christmas trees. Can't wait to share these! While I LOVE the coffee flavor, I can...

Love this recipe. Very easy to make, even though the baking time is quite long. I actually used powdered sugar because I was out of granulatedsugar. Everyone that ate them said it reminded the...

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