Chocolate Meringue Kisses

Ingredients

• 1.5 tablespoons cornstarch 
• 3 large egg whites 
• 0.7 cup granulated sugar 
• 0.5 teaspoon coffee instant
• 0.3 cup powdered sugar sifted
• 1 ounce baker's chocolate unsweetened coarsely chopped
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender
• ziploc bags
• wax paper

Directions

1. Preheat oven to 32
2. Cover a baking sheet with parchment or wax paper; secure with masking tape.
3. Combine the cocoa and chocolate in a food processor, and pulse 4 times or until the chocolate is finely chopped.
4. Add the powdered sugar and cornstarch, and pulse 2 times or until mixture is well-blended. Beat egg whites and coffee granules in a medium bowl at high speed of a mixer until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Fold in the cocoa mixture and vanilla. Spoon the egg white mixture into a zip-top plastic bag, and seal. Carefully snip off 1 bottom corner of bag. Pipe the egg white mixture into 24 portions onto prepared baking sheet, forming pointed mounds 2 inches wide and 1 1/2 inches high.
5. Bake at 325 for 30 minutes or until dry. Carefully remove the meringues from paper.
6. Note: Store kisses in an airtight container for up to 2 days.