Guilt Free Chocolate Meringue Kisses

• 3 tablespoons unsweetened cocoa powder
• 1 ounce unsweetened chocolate, chopped
• 14 cup sifted icing sugar
• 1 tablespoon cornstarch
• 3 egg whites
• 23 cup granulated sugar
• 1 teaspoon instant coffee granules
• 2 teaspoons vanilla

1. Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
2. Add icing sugar& corn starch; pulse again& set aside.
3. Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
4. Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
5. Fold in chocolate/cocoa until evenly incorporated but not over mixed.
6. Spoon into piping bag fitted with 1/2 inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 1/2 inches apart.
7. Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
8. Use the top& bottom thirds of the oven switching the sheets halfway through the cooking time.
9. Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.

cocoa, chocolate, icing sugar, cornstarch, egg whites, sugar, coffee granules, vanilla

Taken from www.food.com/recipe/guilt-free-chocolate-meringue-kisses-67448 (may not work)