Title: Mocha Kisses - Glorious Liqueurs
Categories: Makebooze
Yield: 30 Cookies

2	ts	Instant espresso powder
1	ts	Boiling water
1	ts	White or brown creme de
		Cacao
1	ts	Vanilla extract
2		Egg whites
1/2	c	Sugar
2	tb	Unsweetened cocoa powder

Preheat oven to 250F. Line a cookie sheet with parchment paper.

Dissolve espresso in water. Stir in creme de cacao and vanilla. Let cool to room temperature.

Whip egg whites until foamy on high speed. Gradually beat in all but 2 tablespoons of the sugar, 1 tablespoon at a time, alternating with a scant 1/4 teaspoon of the espresso mixture at a time. Continue beating until stiff peaks form.

Combine cocoa with the remaining sugar. Gently but quickly fold into the meringue, being careful not to deflate them.

Drop by teaspoonfuls onto cookie sheet. Bake until firm on the outside, but still a bit soft on the inside, 25 to 30 minutes.

While still hot, very carefully remove to a wire rack to cool. Store in a container with a loose fitting lid.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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