Mocha Meringue Kisses

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

1. Preheat oven to 250F Line a cookie sheet with parchment paper or foil; set aside.
2. In a small bowl, stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.
3. In a medium bowl, beat egg whites and vanilla with an electric mixer on high speed until foamy.
4. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).
5. Gradually fold in the cocoa mixture.
6. Transfer the mixture to a pastry bag.
7. Pipe twenty-four 2-inch "kisses" onto the prepared cookie sheet.
8. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.)
9. Bake for 1 hour.
10. Cool on the cookie sheet.
11. Remove from parchment paper.
12. In a small saucepan, combine chocolate and shortening.
13. Cook and stir over low heat until chocolate is melted.
14. Drizzle the melted chocolate over cookies.

powdered sugar, cocoa, cornstarch, instant espresso, egg whites, vanilla, sugar, chocolate, shortening

Taken from www.food.com/recipe/mocha-meringue-kisses-251627 (may not work)