Yield
24 Servings

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

wishingbee's Review

wishingbee
July 23, 2010
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.

charoulli's Review

charoulli
September 05, 2009
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.