Position oven racks in top and bottom thirds of oven. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
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.
Sift cocoa and espresso powder over whites. Add vanilla. Gently fold into egg whites.
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.
Incredible! First time making meringues (or anything like a meringue) and was very impressed by how easy this recipe was... and how delicious! I didn't have any coffee so I omitted it with wonderful results.
I baked these for a cocktail party I had. Everyone LOVED them! I made a mini version so there were about 35-40 instead of 24 and I piped with a star shaped tip. The outside was crispy and the inside had something like a filling.
I also couldn't find the instant espresso powder so I used mocha instead. No one could figure out what I had used for the taste.
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