Chocolate-Dipped Coffee Kisses

Chocolate-Dipped Coffee Kisses
  • 3 large egg whites, room temperature
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
  • 3/4 cup sugar
  • 8 ounces bittersweet chocolate (60-70% cacao)


  1. Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.
  2. Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.
  3. Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).
  4. Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.
  5. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
  6. Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.

05/19/2018
Chocolate-Dipped Coffee Kisses, recipe PT15M PT1H 5 455 calories

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