Mocha Meringue Kisses - powdered sugar

Method

• Preheat oven to 250F Line a cookie sheet with parchment paper or foil; set aside.
• In a small bowl, stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.
• In a medium bowl, beat egg whites and vanilla with an electric mixer on high speed until foamy.
• Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).
• Gradually fold in the cocoa mixture.
• Transfer the mixture to a pastry bag.
• Pipe twenty-four 2-inch "kisses" onto the prepared cookie sheet.
• (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.)
• Bake for 1 hour.
• Cool on the cookie sheet.
• Remove from parchment paper.
• In a small saucepan, combine chocolate and shortening.
• Cook and stir over low heat until chocolate is melted.
• Drizzle the melted chocolate over cookies.