Chocolate-Dipped Coffee Dessert

Calories per serving: 422cal

Preparing time: 3o minutes, Serve: 72 yields

Ingredients

• ½ tsp. vanilla extract

• ¾ cup sugar

• 3 large egg whites room temperature

• ¼ tsp. cream of tartar

• 8 oz. bittersweet chocolate

• 1 tsp. instant coffee granules

• Pinch of salt

Instructions

1. Preheat the baking range to 200°F (95 degrees C). Line a baking sheet with parchment paper. Use the waxed paper to line a large plate. With an electric mixer on high speed, beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt until soft peaks form, 3 to 5 minutes.

2. Add sugar gradually, constantly beating, until stiff but still glossy peaks form, 3 to 5 minutes. Drop rounded tablespoons of the egg white mixture 2 inches apart onto the prepared baking sheet. Bake in the preheated oven for approximately 2 hours or until firm and dry.

3. Cool for 1 hour on the baking sheet set on a wire rack. Melt chocolate in the top of a double boiler set over simmering water, stirring frequently, and scraping the sides of the pan with a rubber spatula to prevent scorching. Remove the pan; allow cooling slightly. Remove parchment paper kisses. Each kiss’s base should be dipped in melted chocolate and transferred to a plate lined with waxed paper.

4. Freeze the dessert for 2 to 3 minutes or until the chocolate hardens.