Angel Kisses

Angel Kisses
Yield: 36 cookies Prep 30 mins Bake 250°F 35 mins


  • 4 large egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon lemon juice
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup milk-chocolate or semi-sweet chocolate chips, melted

Make It

1. Heat oven to 250 degrees F. Line two baking sheets with waxed paper; coat with nonstick cooking spray. In a large bowl, with electric mixer on low, beat egg whites, salt, and lemon juice until foamy. Increase speed to high; beat until soft peaks form.

2. Gradually beat in sugar; reduce speed to low and add vanilla. Beat several minutes longer, until mixture is glossy and stands in stiff peaks.

3. Transfer half the mixture at a time to a pastry bag fitted with a 1/2-inch tip or to a large resealable plastic bag with a small hole cut in one corner. Pipe small peaked rounds 1-1/2 inches apart on prepared sheets. For a striped effect, drizzle a few drops of red food coloring around inside of pastry bag before filling.

4. Place sheets on middle oven racks; bake 35 minutes. Switch sheet positions halfway through baking time. Turn heat off and let meringues stand in oven 30 minutes. Slide waxed paper, with meringues still attached, onto a flat surface. Cool meringues completely; gently lift off paper.

5. Place chocolate morsels in a small microwave-safe bowl. Microwave on medium 1 minute; stir until smooth. Dip bottoms of meringues in chocolate. Place on waxed paper to set chocolate, about 30 minutes. Store up to a week in an airtight container or freeze.

Nutrition Facts

Amount Per Serving: cal. (kcal): 48, Fat, total (g): 1, carb. (g): 9, Percent Daily Values are based on a 2,000 calorie diet.