I could sit in my kitchen and bake all day, every day in December and still not have time to make every delectable treat whose recipe has crossed my path. This year I have the additional challenge of creating gluten free treats so that SuperDad isn’t left in the proverbial Christmas dust …
I had these meringues on my list last year and never got around to them so I made it a point to give them a run this time around. This is such a simple recipe and it whips up very quickly…add to that the fact that it is a little different than the standard holiday treat and has that unique meringue texture…. I was sure it would be a winner. I was right!
The original recipe for these treats comes from the 2010 Holiday magazine. I made this recipe two times before I got it to turn out the way I wanted it to. While I love the recipe collections that Taste of Home puts out during the holidays, they often don’t come with good instructions (or I’ve just become way too spoiled by my food blogger friends who lay out wonderful details on how to make their creations!). A little trial and error and I’m excited about the results.
Tip: Don’t overcook these, it will make the meringues difficult to lift off of the baking sheet. I used a metal bar server and a butter knife to lift the meringues and get them onto the cooling racks. If your base was not full enough, you may find the chocolate kiss has become the bottom of the treat and the top lifts off. This is okay…they still taste magnificent
These meringues have an amazing chocolate flavor, they are slightly crunchy and the chocolate in the middle stays soft and gooey long after the meringue has cooled.
The original recipe calls for a “medium star tip” and has a batch count of 48. I tried this and frankly, they looked like little piles of poo…the tip was too thin! The 1M makes a nice full shape but it greatly decreases your batch size. Have no fear, they are still small enough to fit in a 6 year old’s mouth in one giant bite
Rumor has it you can freeze meringues and pull them out when you are ready to serve them…. if I can ever keep these in my house long enough to get them frozen, I’ll let you know.Read More