|Instant coffee powder||3⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Kahlua||1⁄4 Cup (4 tbs)|
|Egg whites||3 (Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
n heavy 2-quart saucepan, dissolve coffee powder in water.
Add 1 cup sugar; stir over low heat until sugar dissolves.
Do not allow to boil.
Stir in Kahlua®.
Brush down sides of pan with pastry brush frequently dipped in cold water.
Bring mixture to a boil over medium heat.
Do not stir.
Boil until candy thermometer registers 240° to 242°F, about 15 minutes, adjusting heat if necessary to prevent boiling over.
Mixture will be very thick.
Remove from heat (temperature will continue to rise).
Immediately beat egg whites with cream of tartar and salt until soft peaks form.
Add remaining 2 tablespoons sugar; continue beating until stiff peaks form.
Gradually beat hot Kahlua® syrup into egg whites, beating after each addition to thoroughly mix.
Continue beating 4 to 5 minutes or until meringue is very thick, firm and cooled to lukewarm.
Line baking sheet with foil, shiny side down.
Using pastry bag fitted with large star tip, pipe meringue into kisses about 1 1/2 inches wide at base and 1 1/2 inches high onto baking sheet.
Bake on center rack of 200°F oven for 4 hours.
Without opening door, turn off oven.
Let kisses dry in oven 2 more hours or until crisp.