Double-Coffee Meringue Kisses

By Grammie926

Instant and ground coffee pack a double punch in these airy bite-size delights. To make these kosher for Passover, omit the cream of tartar.


Per cookie: about -
cal 7
pro 0
total fat 0 g
sat. fat 0 g
carb 2 g
fibre 0 g
chol 0 mg
sodium 2 mg

Ingredients

• 1-1/2 tsp (7 mL) instant coffee granules
• 2 egg whites
• 1 pinch cream of tartar
• 1/2 cup (125 mL) granulated sugar
• 1/2 tsp (2 mL) ground coffee, (optional)

Details

Servings 60

Preparation

Step 1

In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. Add egg whites and cream of tartar; beat until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in ground coffee (if using).

Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. Bake in top and bottom thirds of 200°F (100°C) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)