Double-Coffee Meringue Kisses




Portion size:60 cookies

Ingredients
1-1/2 tsp (7 mL) instant coffee granules
2 egg whites1 pinch cream of tartar
1/2 cup (125 mL) granulated sugar 
1/2 tsp (2 mL) ground coffee, (optional)

Method

  1. In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. 
  2. Add egg whites and cream of tartar; beat until soft peaks form. 
  3. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. 
  4. Fold in ground coffee (if using). 
  5. Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. 
  6. Bake in top and bottom thirds of 200?F (100?C) oven for about 2 hours or until dry, rotating and switching pans halfway through. 
  7. Turn off oven; let stand in oven for 30 minutes. 
  8. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)