100°C, 200°F
Makes about 30


1 tspn instant espresso powder 3 egg whites
9 ½ oz sugar ¼ tspn cream of tartar
dash of salt

Line a large baking sheet with foil, shiny side down.

Combine instant espresso, 1 cup sugar, and water. Stir over low heat until coffee and sugar dissolve. Bring to boil over medium heat. Boil until sweet thermometer registers 120°C (240°F) for about 15 minutes, brushing down sides of pan with pastry brush dipped in water. Mixture will be very thick. Remove from heat.

In a mixing bowl, beat egg whites with cream of tartar and salt on high speed until soft peaks form. Add remaining sugar and beat until stiff peaks form. Beat in hot coffee syrup in 2 to 3 batches. Continue to beat on high speed for 4 to 5 minutes, until meringue is very thick. Using a pastry bag fitted with a large star tip, pipe mering into 1 ½ inch kisses onto prepared baking sheet.

Bake on the centre rack of over for 4 hours. Without opening door, turn heat off and let kisses dry in over for 2 hours longer or until crisp. Store in an airtight container.