Mocha Meringue Kisses

I have not tried this recipe. I got it from Diabetic Living.

• Ready In: 1 hr 25 mins
• Serves: 6-8

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.