Mocha Meringue Kisses

By michelew7

Ingredients

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

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 250°F. 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.

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

3. 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 for 1 hour. Cool on the cookie sheet. Remove from parchment paper.

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

Calories: 36, Saturated Fat: 1g, Sodium: 7mg, Total Fat: 1g, Carbs: 6g