Orange-Chocolate Meringue Kisses…and Merry Christmas

I couldn’t help but smile after I typed and read the title of this post.  It just happened to rhyme.  While most of you must be busy in the kitchen preparing a feast for tonight’s party, opening presents, having some wonderful time with your friends and family, or too busy checking emails with Christmas greetings, I just wanted to stop by with a quick post to wish all of you a blessed and Merry Christmas.  Most importantly, I want to wish all of you good health.



After the feast you have for Christmas dinner, these Orange-Chocolate Meringue Kisses are refreshing and delightful to have for a sweet ending.  They are airy and crunchy.  The flavor will explode in your mouth as they melt away.  I made 2 versions, one with mini chocolate chips and one without.  I definitely recommend you to try the one with the chocolate chips.  Chocolate and orange is one of my favorite flavor combination.  These Meringue Kisses are easy to make, too.  If you like any other flavor, go ahead and change up the Jell-O and extracts flavors in the recipe.  I may try lime, or raspberry next, what do you think?


 
 


Orange-Chocolate Meringue Kisses:


Makes: 48 cookies

3 large egg whites
1⁄8 teaspoon salt
1 package (3 ounces) orange Jell-O
1/4 cup caster sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange extract
Zest of 1 orange
1 cup mini chocolate chips
 

Preheat the oven to 275°F. Line 2 baking sheets with parchment paper or silicone mat.

Place the egg whites and salt in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy. Turn the speed to high and pour the Jell-O and then the sugar into the bowl in a slow, steady stream. Continue to beat until the egg whites are stiff and shiny, about 5 minutes.

With a rubber spatula, gently fold in the vanilla extract, orange extract, orange zest and the chocolate chips.
Scrape the meringue into a pastry bag fitted with a large plain tip and pipe the cookies, each about 1-inch in diameter, onto the baking sheets.

Bake the meringues until they are firm, about 40 minutes. Slide the parchment paper or baking mat with the cookies onto wire racks and let them cool for 5 minutes, then carefully peel them off the parchment paper.