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“I have not tried this recipe. I got it from Diabetic Living.”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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