Chocolate Walnut Meringue Kisses

Chocolate Walnut Meringue Kisses

Chocolate Walnut Meringue Kisses Recipe
Prep time
Cook time
Total time
Serves: 16
  • ¼ tsp. cream of tartar
  • 1 packet SweetLeaf Stevia Plus® Sweetener
  • 1 tsp. organic vanilla extract
  • 4 large organic egg whites (at room temperature)
  • 0.125 tsp. fine sea salt
  • 2 oz. organic bittersweet chocolate, finely chopped
  • 1 c. organic erythritol
  • ⅓ c. organic walnuts, chopped and lightly toasted
  1. Preheat oven to 250 degrees F.
  2. Beat egg whites and salt at medium speed of a mixer until foamy.
  3. Add cream of tartar; beat until soft peaks form. Combine erythritol and stevia, mix well.
  4. Gradually add erythritol mixture, 2 tablespoons at a time, beating at medium-high speed until stiff peaks form.
  5. Add vanilla; beat well. Fold in walnuts and chocolate.
  6. Cover a baking sheet with unbleached parchment paper.
  7. Spoon egg white mixture into 16 mounds on prepared baking sheet.
  8. Bake for 1 hour or until dry to touch. (Meringues are done when the surface is dry and can be removed from paper without sticking to fingers.)
  9. Turn oven off, and partially open oven door; leave meringues in oven 30 minutes.
  10. Remove from oven; carefully remove meringues from paper.
  11. Store meringues in an airtight container up to 3 days.
Original recipe yields 16 servings. If your recipe has been scaled to a different number of servings, the instructions in the preparation will not be correct. Please view at 16 servings for accurate preparation instructions.

Nutrient Information Per Batch

613.11 kcal Calories, 104.31 mg Calcium, 24.78 g Carbohydrate, 0 mg Cholesterol, 54.7 g Total Fat, 11.88 g Fiber, 11 mg Iron, 259.14 mg Magnesium 938.73 mg Potassium, 27.49 g Protein,32.84 mcg Selenium, 524.64 mg Sodium, 3.96 g Sugars, 6.63 mg Zinc, 20.48g Saturated fat, 0 trans Fat, 12.47 g Monounsaturated fats, 19.08 g Polyunsaturated fats, 7.72 IU Vitamin A, 0.21 mg Vitamin B6, 0.12 mcg Vitamin B12, 0.5 mg Vitamin C, 0 IU Vitamin D, 0.27 Vitamin E, 6.47 mcg Vitamin K, 58.8 mcg Folate,0.22 mg Vitamin B1(Thiamin),0.59 mg Vitamin B3(Niacin),0.7 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 24.75 mcg Lutein and Zeaxanthin, 3.51 g ALA, 0 g EPA, 0 gDHA,377.66 mg Phosphorous, 3.68 mg Manganese, 0 mcg Alpha carotene, 4.63 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Soy
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Dairy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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