Bittersweet Chocolate Walnut Meringue Kisses

Bittersweet Chocolate Walnut Meringue Kisses Recipe

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Jan Shelnutt


Got this from Better Homes and Gardens. Awesome! Tip: Use a metal, glass or stoneware bowl to mix meringues. Avoid plastic. Key to success is to watch the 'look' of the egg whites. When they have a satin sheen, it's time to add more sugar. If they become lumpy or grainy,you've beated to long. Toss and start over.


★★★★★ 1 vote

6 meringues
25 Min
1 Hr 30 Min


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egg whites
1/4 tsp
cream of tartar
1/2 c
reg. sugar
2 oz
bittersweet chocolate, coursely chopped
1/3 c
chopped walnuts

How to Make Bittersweet Chocolate Walnut Meringue Kisses


  • 1Let egg whites stand in large bowl at room temp. 30 mins. Preheat oven to 300. Line cookie sheet parchment paper or lightly greased foil.
  • 2Beat egg whites and cream of tarter on med. to high speed until soft peaks form[tips curl]. Gradually add sugar, about 1 tablespoon at a time, beating until glossy anf stiff peaks form[tips stand straight]. fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.
  • 3Drop meringue in 6 mounds 2 in. apart on prepared sheet. Using back of spoon, swirl the top of each meringue into a high tip that curls.
  • 4Place meringues in oven, immediately decrease oven temp to 200. Bake 1 1/2 hours or until crisp and dry on outsides. Cool completely on sheet on a wire rack.Gently peal cooled meringues of paper or foil. Sprinkle w/ remaining chocolate & nuts. Serve.
  • 5TO STORE:
    Store in an airtight container at room temp up to 24 hours.

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About Bittersweet Chocolate Walnut Meringue Kisses

Course/Dish: Candies
Hashtag: #sweets

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