Mocha Meringue Kisses

Ingredients

• 1/3  cup sifted powdered sugar
• 2  tablespoons unsweetened cocoa powder
• 1  tablespoon cornstarch
• 1  teaspoon instant espresso coffee powder
• 3  egg whites
• 1/2  teaspoon vanilla
• 1/4  cup granulated sugar
• 1/3  cup semisweet chocolate pieces
• 1  teaspoon shortening

Directions

Line a cookie sheet with parchment paper or foil; set aside. In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.

In a medium bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.

Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.) Bake in a 250° oven for 1 hour. Cool on the cookie sheet. Remove from parchment paper.

In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies.