Ingredients Jump to Instructions ↓

  1. 1/3 cupsifted powdered sugar

  2. 2 tablespoonsunsweetened cocoa powder

  3. 1 tablespooncornstarch

  4. 1 teaspooninstant espresso coffee powder

  5. 3 egg whites

  6. 1/2 teaspoonvanilla

  7. 1/4 cupgranulated sugar

  8. 1/3 cupsemisweet chocolate pieces

  9. 1 teaspoonshortening

Instructions Jump to Ingredients ↑

  1. 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.


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