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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I have not tried this recipe. I got it from Diabetic Living. Ingredients:
1/3 cup powdered sugar, powdered |
2 tablespoons unsweetened cocoa powder, unsweetened |
1 tablespoon cornstarch |
1 teaspoon instant espresso, instant |
3 egg whites |
1/2 tablespoon vanilla |
1/4 cup granulated sugar, granulated |
1/3 cup semisweet chocolate piece, semisweet pieces |
1 teaspoon shortening |
Directions:
1. Preheat oven to 250°F Line a cookie sheet with parchment paper or foil; set aside. In a small bowl, stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.
2. In a medium bowl, beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.
3. Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.) Bake for 1 hour. Cool on the cookie sheet. Remove from parchment paper.
4. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies.
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