You are here: Home » Recipes » Double-Chocolate Mocha Meringue Kisses Double-Chocolate Mocha Meringue Kisses Recipe by Relish Yield 40 servings A perfect little chocolate treat with a touch of espresso. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 3 egg whites1/4 teaspoon cream of tartar1/4 teaspoon salt1 cup sugar3 tablespoons unsweetened cocoa1 tablespoon instant espresso powder3 tablespoons semisweet chocolate minichips Instructions Preheat oven to 300F. Line a baking sheet with parchment paper. Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa and espresso powder over egg white mixture; fold in. Fold in minichips. Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan. Bake 40 minutes, or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container. Makes 40 (1-inch) meringues.