Guilt Free Chocolate Meringue Kisses

ANY low cal recipe with chocolate is a keeper - I got this one at a cooking demonstration class!

• Ready In: 33 mins
• Yields: 3 1/2 dozen

Ingredients

• 3  tablespoons  unsweetened cocoa powder
• 1  ounce  unsweetened chocolate, chopped
• 1⁄4 cup  sifted icing sugar
• 1  tablespoon cornstarch
• 3  egg whites
• 2⁄3 cup granulated sugar
• 1  teaspoon instant coffee granules
• 2  teaspoons vanilla

Directions

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 ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ 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.