coffee meringue kisses

How To Make coffee meringue kisses

• Step 1
  Heat oven to 250 degrees.
• Step 2
  Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
• Step 3
  In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
• Step 4
  In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
• Step 5
  Add cream of tartar, and continue beating at medium speed until soft peaks form.
• Step 6
  Increase beater speed to high, and gradually beat in sugar-coffee mixture.
• Step 7
  Continue beating until soft peaks form and mixture has a glossy sheen.
• Step 8
  To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
• Step 9
  Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
• Step 10
  Lift up tip and stop squeezing.
• Step 11
  Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
• Step 12
  Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
• Step 13
  (After the first hour, it\'s okay to peek just once.)
• Step 14
  Remove the meringues from the cookie sheet with a spatula.
• Step 15
  Store in airtight container--makes about 3 dozen.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!