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Chocolate Meringue Kisses
Source: The following recipe is reprinted with permission from The JoslinDiabetes Gourmet Cookbook, ©1993 by Frances Towner Giedt,Bonnie Polin, Ph.D., and Joslin Diabetes Center.

Light, crispy, and chocolately bite-size cookies.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 49.0
Total Carbs 5.1 g
Dietary Fiber 0.0 g
Sugars 0.1 g
Total Fat 2.0 g
Saturated Fat 1.2 g
Unsaturated Fat 0.0 g
Potassium 42.4 mg
Protein 2.3 g
Sodium 27.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  egg whites
0 1/4 tsp  cream of tartar
2 tbsp  honey
1 tsp  almond extract
0 1/4 cup  semi sweet chocolate chips
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoonfuls onto prepared baking sheets.
  3. Place 1 baking sheet on the middle shelf of the oven. Close oven door and immediately turn oven off. Leave baking sheet in the oven for 1 1/2 hours. Transfer cookies to a wire rack.
  4. Again, preheat oven to 375°F. Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.
  5. Place chocolate pieces in a plastic bag. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of bag; drizzle chocolate over meringue kisses with zigzag motions.

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