Chocolate Kisses For Dieters Recipes

Steps:

• Preheat oven to 325 degrees F.
• Spray a cookie sheet with Pam (non-stick cooking spray).
• Sift powdered sugar and cocoa together in a medium sized bowl and set aside.
• In a large bowl beat egg whites until frothy.
• Add granulated sugar to egg whites one tablespoon at a time, beating well after each addition and continue beating until it is stiff and glossy (meringue).
• Beat in vanilla.
• Fold cocoa/sugar mixture and cereal flakes into meringue.
• Drop meringue onto cookie sheets using 2 teaspoons of meringue per cookie - one inch apart making 28 kisses.
• Bake for 20 minutes or until kisses are dry and set.
• Cool on baking sheets for 5 minutes and then remove kisses to a cooling rack to continue cooling.

Steps:

• Preheat the oven to 350 degrees F.
• Scatter the hazelnuts in a baking pan and toast, gently shaking the pan once or twice to help the nuts toast evenly, until lightly browned and aromatic, 10 to 12 minutes.
• Turn off the oven.
• Transfer the nuts to the center of a lightly dampened kitchen towel, wrap the towel around the nuts, and rub the nuts around vigorously (but carefully, since they're hot) to remove as much of their skins as possible.
• Let the nuts cool completely.
• In a food processor, grind the cooled hazelnuts with the sugar until very fine.
• Add the cocoa powder, butter, honey, and vanilla.
• Pulse until well blended.
• In a small bowl, beat the egg whites with a fork to break them up a bit but not make them too frothy.
• Add about half of the egg whites to the processor and pulse a couple of times, then add the remaining egg white and pulse again.
• You're looking for a paste that's smooth but firm enough to hold its shape.
• Fit a pastry bag with a large plain or star tip and fill the bag with the dough.
• Line 2 heavy baking sheets with parchment paper.
• Squeeze a small dot of the dough under each corner of each paper lining to adhere it to the baking sheet (this will make piping easier).
• Squeeze dough onto paper in big rosettes or teardrop shapes, making each cookie about 1 1/2 inches across and with at least 1 inch between the cookies.
• Give the cookies a bit of height as you pipe.
• If you make them too flat, they'll be more crisp than chewy when baked.
• Let the cookies sit for 1 hour before baking.
• Reheat the oven to 350 degrees F.
• Bake the kisses until they are just set on the outside, about 8 minutes.
• The cookies will firm up as they cool and you want the insides to remain tender and chewy.
• Transfer the kisses to a wire rack to cool and serve soon, or store in an airtight container for a few days.
• Note: If you use a star tip, be sure that its points are open enough to avoid being blocked by the ground nuts.