Chocolate Cashew Kisses
March 6, 2007 12:59pm CST
3 egg whites 3/4 cup sugar 3 tbsp. cocoa powder 1/2 cup cashews, coarsely chopped Preheat your oven to 250 degrees. Place egg whites in a small bowl and beat with electric mixer. Gradually add in sugar, beating on high speed until stiff peaks form. Do not underbeat. Add the cocoa powder, stir gently to combine. Stir in cashwes. Drop teaspoonfuls of dough onto greased baking sheets. Bake 45 to about 50 minutes or until cookies are dried on the outside and soft in the center. Remove to wire racks to cool completely. Store in airtight containers at room temperature.
2 people like this
7 Mar 07
thanks for the lovely recipe here is another recipe for you Chocolate Meringue Kisses Direct from The South Beach Diet On-Line 10 cookies 50 min 20 min prep 2 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar substitute 2 tablespoons unsweetened cocoa powder, lumps removed 1/2 teaspoon vanilla extract light whipped topping, such as Cool Whip (1 tablespoon per sandwich) Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough. Preheat oven to 250°F Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat. Whisk in cocoa and vanilla until blended. Line a baking sheet with parchment paper. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue. Pipe 20 meringue kisses onto prepared sheets. Bake 30 minutes, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes. Remove from baking sheet. Sandwich pairs of cooled cookies together with whipped topping. These cookies will keep for a week, tightly covered. Wait to sandwich the cookies together until just before serving. hope you liked it