So in my family we make meringues a little differently and instead of calling them meringue cookies we call them kiss cookies. I grew up eating them and have always loved how simple they are to make. They don't differ too much from the traditional meringue except for a couple ingredients. I actually like them better because they are a touch lighter and have more of a chewy, gooey core if cooked right.
This time I put my own spin on the cookies using a favourite flavour combination: dark chocolate and lavender earl grey. I'm happy to report, this little experiment proved successful.
Scroll down for the full recipe!
Before you start the baking process, you'll need to prepare your own early grey infused sugar. I opted for a lavender earl grey but any tea leaves will work. If you prefer a different flavour of tea try that as well!
Simply combine one or two (I used two) tea bags or tablespoons of dried tea leaves with three cups of granulated sugar. Then blend in a food processor for one to two minutes. Note, you'll only need one cup of sugar for this recipe, so feel free to adjust accordingly. I just made three so I had extra.
Preheat your oven to 200 degrees fahrenheit.
For the cookies, you'll need:
- 1 cup of tea infused sugar
- 3 egg whites
- 1 tablespoon of vinegar
- 1/2 cup of finely chopped dark chocolate
- 1 tablespoon of vanilla
* Shout out to a reader of mine who so kindly brought home a bottle of Mexican Vanilla for me. I happily used it in this recipe and the cookies were 100 times better because of it! <3
Now, start by beating your egg whites until stiff peaks form. Egg whites can be super picky so separate them one at a time into your mixing bowl and ensure no yolk makes its way in. If your whites don't start to take shape after a minute of whipping they are no good and you'll have to start fresh.
Once peaks have formed gradually add your sugar and vinegar, mixing between each addition until both ingredients have been incorporated. At this point your mixture will be thick and shiny. Next add in the vanilla and set aside your beaters.
With a large spoon gently mix in the chopped dark chocolate until just slightly incorporated.
Scoop approx. one tablespoon of batter onto a cookie sheet lined with parchment paper and place in the oven for 1hr. Note, I baked mine for 50 minutes because I have a convection oven. It's always a good idea to set the timer a little less than what your recipe calls for just in case your oven cooks differently.
There you have it! Kisses upon kisses!