One small batch of nostalgia, coming right up.
For someone who built a career on sweet treats, my kitchen has been churning out distinctly savory dishes lately, with desserts far and few between. It’s tough testing so many sugary indulgences when you’re baking for one, and the pandemic has cut severely into my opportunities to share. Still, there’s no denying the call of cravings, a deep, undeniable, almost primal urge for the comfort that only a bit of sugar might bring.
Large pies are out of the question, as are elaborate entremets. Nothing too fussy, nor too perishable in reasonable quantities for a solo eater to take down. Most days, I can satiate those innate desires with sensible poached pears or macerated strawberries with softly whipped coconut cream, but there’s something about the ritual of actually baking that soothes the soul, almost more than the act of eating the end results.
To that end, I turn to this scant handful of treats that comforted me as a child. Impossibly picky, there wasn’t much I wanted beyond the basics, which is where these cocoa kisses came in. Meringues tinted with a hint of chocolate, my mother modified a recipe right out of The Joy of Cooking to create a cookie that was crisp, light as a cloud, but slightly gooey and soft on the inside. Perhaps it’s not the proper form for a true meringue, though who’s to judge when they were snapped up as soon as they could cool?
Bringing down the yield to a more manageable quantity, you can whip up a batch in minutes, and feel just fine about devouring them just as quickly. Anytime I feel that familiar craving for nostalgic sweetness, I won’t deny it; this is the kind of self-care that everyone deserves.
- 1/2 Cup Aquafaba
- 1/3 Cup Granulated Sugar
- Tiny Pinch of Salt
- 1 Tablespoon Dutch Process Cocoa Powder
- 1/4 Teaspoon Vanilla Extract
- Preheat your oven to 300 degrees and line one baking sheet with parchment paper or a silicone baking mat.
- Place the aquafaba in a small saucepan and set over medium heat. Bring to a gentle simmer and cook until reduced to 3 tablespoons. Let cool completely, and chill before proceeding.
- Transfer the reduced aquafaba to your stand mixer and beat with the whisk attachment until lightly frothy. Increase the speed to the highest setting and slowly begin to sift in the sugar and salt, just a tablespoon or so at a time. Continue to beat until firm peaks form; as long as 10 - 15 minutes.
- Sift the cocoa powder over the top and use a wide spatula to fold it in gently, along with the vanilla. Transfer to a piping bag to pipe out small cookies, or use a spoon to drop dollops onto your prepared baking sheet. Bake for 20 - 25 minutes, until firm to the touch but not browned. Let cool completely on the sheet before removing.
Cookies can be stored in an airtight container for 2 - 3 days.
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Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.