Cocoa-Coffee Meringue Kisses

1. 1

   Position oven racks in top and bottom thirds of oven. Preheat oven to 275u00b0F. Line 2 baking sheets with parchment paper.

2. 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. 3

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

4. 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.

* Per serving · 4 servings · Values may vary.

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