KAHLUA KISSES
Steps:
- ~ Set an oven rack in the center of oven. Preheat to 200 degrees. In a heavy 2 quart saucepan, dissolve coffee powder in water. Add 1 cup of sugar. Stir over low heat until sugar dissolves. Do not allow to boil. Stir in Kahlua. Brush down sides of pan with a pastry brush dipped frequently into cold water. Bring mixture to a boil over medium heat. Boil until candy thermometer registers about 240 to 242 degrees, about 15 minutes. Adjust heat to prevent boiling over. Mixture will be very thick. Remove from heat. Immediately beat egg white with cream of tartar and salt until soft peaks form. Add remaining 2 tablespoons of sugar. Continue until stiff peaks form. Gradually beat hot syrup into the egg whites, mixing thoroughly. Continue beating 4 to 5 minutes or until meringue is very thick and firm and cooled to lukewarm. Line a baking sheet with foil, shiny side down. Using a pastry bag filled with a large #6 star tip, pipe the meringue into kisses about 1 1/2 inch. Can also be piped into miniature foil cups. Bake meringues for 4 hours in oven. Then turn off oven and allow to dry out in oven for an additional 2 hours, until crisp. Remove from oven and store in an airtight container.
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