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Cocoa-Coffee Meringue Kisses

Yield 24 Servings

Ingredients

  • 3 large egg whites
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 73
  • fat 0 g
  • satfat 0 g
  • protein 1 g
  • carbohydrate 18 g
  • fiber 0 g
  • cholesterol 0 mg
  • sodium 14 mg

How to Make It

  1. Position oven racks in top and bottom thirds of oven. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.

  2. Use an electric mixer to whip egg whites until foamy. With mixer still running, add sugar in a slow, steady stream. Continue to beat until whites are shiny and stiff.

  3. Sift cocoa and espresso powder over whites. Add vanilla. Gently fold into egg whites.

  4. Pipe or drop heaping tablespoonfuls onto prepared baking sheets, leaving 1 1/2 inches between cookies. Bake until firm on outside, 30 to 35 minutes. Cool completely on baking sheets. Peel kisses off paper and store in an airtight container for up to 2 days.