Title: Mocha Kisses
Categories: Cookies
Yield: 30 servings
2 ts Instant espresso powder
1 ts Boiling water
1 ts Creme de cacao; white or
-brown
1 ts Vanilla extract
2 Egg whites
1/2 c Sugar
2 tb Unsweetened cocoa powder
Recipe by: Glorious Liqueurs, Mary Aurea Morris
Preheat oven to 250 degrees; line a large cookie sheet with parchment
paper. In a cup, dissolve the espresso powder in the water. Stir in the
creme de cacao and vanilla extract; cool to room temperature. In a small,
deep bowl with an electric mixer on high speed, whip the egg whites until
foamy. Gradually beat in all but 2 tablespoons of the sugar, 1 tablespoon
at a time, alternating with a scant 1/4 teaspoon of the espresso mixture at
a time. Continue beating until the mixture forms stiff peaks.
In a small bowl, stir together the cocoa with the remaining 2
tablespoons sugar. With a rubber spatula, quickly but gently fold cocoa
into the meringue, being careful to avoid deflating the egg whites. Drop
the meringue by teaspoonfuls onto the cookie sheet. Bake for 25 to 30
minutes, or until they are firm on the outside, but still a bit soft on the
inside. While hot, remove the kisses with a spatula to a wire rack. Cool
completely; store in a container with a loose fitting lid. Penny Halsey
(ATBN65B).
