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Bittersweet Chocolate Walnut Meringue Kisses

  • Servings: 6
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 2 egg whites
  • 1/4 tsp. cream of tartar
  • 1/2 cup superfine or regular granulated sugar
  • 2 oz. bittersweet chocolate coarsely, chopped
  • 1/3 cup chopped walnuts, toasted


Step 1

Let egg whites stand in large bowl at room temperature 30 minutes. Preheat oven to 300 degrees F.

Step 2

Line cookie sheet with Reynolds® Parchment Paper.

Step 3

Beat egg whites and cream of tartar on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until glossy and stiff peaks form (tips stand straight). Fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.

Step 4

Drop meringue in six mounds 2 inches apart on prepared sheet. Using back of spoon, swirl the top of each meringue into a high tip that curls.

Step 5

Place meringues in oven; immediately decrease oven temperature to 200 degrees F.

Step 6

Bake 1-1/2 hours or until crisp and dry on outsides.

Step 7

Cool completely on sheet on wire rack. Gently peel cooled meringues off parchment or foil.

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