INGREDIENTS

INSTRUCTIONS

Set racks in center and upper positions of oven; preheat to 325
degrees. Line 2 baking sheets with parchment paper or aluminum. In a
greasefree mixing bowl, combine egg whites and coffee powder; let
stand for 5 minutes. Pulverize cocoa powder and chocolate in a food
processor for about 30 seconds, or until chocolate is ground to a
fine powder. Stir (do not process) confectioners sugar, cornstarch
and cinnamon into the chocolate and cocoa until evenly incorporated;
set aside.
With an electric mixer on medium speed, beat the egg whites and coffee
until frothy. Increase speed to high and beat until soft peaks start
to form. Gradually add granulated sugar, about 2 tablespoons at a
time, until all of the sugar is incorporated. Add vanilla. Beat until
stiff and glossy, about 90 seconds. Fold in chocolatecocoa mixture
until evenly incorporated but not overmixed.
Spoon batter into a piping bag fitted with a 1/2inchdiameter openstar
tip and pipe kisses about 1 inch in diameter on the prepared baking
sheets, spacing the kisses about 1 1/2 inches apart. (Alternatively,
drop batter by rounded teaspoonfuls.)
Bake for 14 to 18 minutes, switching the baking sheets halfway
through; the cookies should be almost firm to the touch. (Bake all
the cookies at once; the batter does not hold. For chewy cookies
underbake slightly; for crispy, drier ones overbake slightly.) Remove
sheets to cooling racks and let the cookies stand for a minute or
two. Then slide parchment from the baking sheet to a flat surface and
let the cookies stand until completely cooled. Carefully peel the
cookies from the parchment. (Store in an airtight container for up to
4 days. Freeze for longer storage.)
Yield: about 3 1/2 dozen cookies.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9274 - JANE KIRBY
Converted by MM_Buster v2.0l.

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