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Preheat oven to 250°F. Line a baking sheet with parchment paper or foil; set aside. In a small bowl, stir together confectioners’ sugar, cocoa powder, cornstarch and espresso powder; set aside.
Beat egg whites and vanilla in a medium bowl with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.
Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses onto the prepared baking sheet. (Or drop mixture by rounded teaspoons onto the prepared baking sheet.) Bake for 1 hour. Cool on the pan. Remove from parchment paper.
Combine chocolate and shortening in a small saucepan. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over the cookies.