Guilt Free Chocolate Meringue Kisses

Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.

Add icing sugar& corn starch; pulse again& set aside.

Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.

Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.

Fold in chocolate/cocoa until evenly incorporated but not over mixed.

Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.

Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.

Use the top& bottom thirds of the oven – switching the sheets halfway through the cooking time.

Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.