INGREDIENTS

  • 1/3 cup powdered sugar , powdered
  • 2 tablespoons unsweetened cocoa powder, unsweetened
  • 1 tablespoon cornstarch
  • 1 teaspoon instant espresso , instant
  • 3egg whites
  • 1/2 tablespoon vanilla
  • 1/4 cup granulated sugar , granulated
  • 1/3 cup semisweet chocolate pieces, semisweet pieces
  • 1 teaspoon shortening

DIRECTIONS

  1. Preheat oven to 250°F 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.
  2. In a medium bowl, beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.
  3. 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 for 1 hour. Cool on the cookie sheet. Remove from parchment paper.
  4. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies.