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Cocoa Meringue Kisses

How to Make Cocoa Meringue Kisses

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert Recipe
Cuisine American
Servings 60 pcs


  • 3 egg whites at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/2 cup 100 grams sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 cup finely chopped pecans


How to make Cocoa Meringue Kisses:

  • Position rack in upper third of oven and preheat to 325 °F. Prepare 2 non stick baking sheet or lightly oil 2 baking sheets.
  • Beat egg whites at medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
  • Add 1/4 cup of the sugar, a tablespoon at a time, and beat until egg whites are stiff and shiny but not dry.
  • Sift cocoa, cornstarch and remaining 1/4 cup sugar together. Sprinkle half of the mixture over egg whites. With rubber spatula, gently fold in just until blended. Repeat, folding in remaining cocoa mixture, then add pecans.
  • Spoon mixture into pastry bag fitted with 1/2 inch star tip. Pipe 1 to 1 1/4 inch rounds onto prepared sheets (or drop by teaspoonfuls).
  • Bake until set, about 35 minutes. Cool slightly. With spatula, gently transfer meringue kisses to wire racks to cool completely. (Maybe prepared a day ahead) Store airtight at room temperature. Make 60 meringue kisses.