These meringue Valentine's Day kisses are dipped in bittersweet chocolate.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.

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  • In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

  • Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.

  • Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.

  • Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.

Cook's Notes

This recipe can be easily halved for fewer drops.

Reviews (10)

16 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
10/31/2011
These are not good. The amount of sugar is way too much, the only taste is sugar. reduce the sugar amount, make little dots of it, ice the top of each meringue circle with the chocolate mixture and put an almond in the center of each one. Just a suggestion.
Rating: Unrated
02/15/2011
i made these for my family this valentine's day. They turned out perfect! They look so elegant and were so fun to make! I love new unique ideas for baking, thanks Martha!
Rating: Unrated
02/05/2011
EdnaHurst: These are baked at 200F or about 100 Celsius.Low temperature for a long time to dry them out without browning.
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Rating: Unrated
02/05/2011
EdnaHurst: These are baked at 200F or about 100 Celsius.Low temperature for a long time to dry them out without browning.
Rating: Unrated
02/05/2011
Made these for Valentine's Day one year, they are so Delicious!!! And just beautiful to add to any table or desert as edible Decoration!! Love these!!
Rating: Unrated
02/05/2011
Can I replace the sugar with splenda?
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Rating: Unrated
02/05/2011
These really take 1 1/2 hours at 200 degrees?
Rating: Unrated
02/11/2009
Does anyone know which tip # should I use?
Rating: Unrated
10/31/2008
How far ahead can you make these and how do you best store them until your event?
Rating: Unrated
02/23/2008
I have made these countless times. They always turn out beautiful and delicious. I usually dip in an assortment of pastel sugars for a shimmery effect. Kids love them and request them contantly!