Directions for Mocca  Meringue kisses

• Preheat the oven to 212F° (100 C°) Line two baking sheets with a silicon matt or use parchment paper.
   
• Wipe the inside of a mixer bowl, as well as the whisk attachment and hand whisk, with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Whip the egg whites in a perfectly clean bowl at high speed until foamy, about 30 seconds, add in a pinch of cream of tartar ( or fresh lemon juice)
   
•  As soon as the egg whites start to foam then increase the speed to medium until the egg whites form soft peaks, about 2 to 3 minutes.
   
• Turn the mixer to low-speed, slowly sprinkle the sugar over the whites a little at a time, so it doesn't crush the foam you build-up.
   
• Once all the sugar has been added, turn the mixer to medium-high speed and whip to a medium peak, and the meringue is glossy and thick ( about 3 minutes)
   
• Stop the mixer, add the vanilla, instant espresso powder, and sift in the confectionary sugar and espresso powder into the mixing bowl and mix on low speed for 30 seconds.
   
• Fit a large pastry bag with a large decorating tip ( I use Ateco #849 nozzle)
   
• Squeeze out meringue kisses onto your parchment paper, If you´re having trouble with the parchment paper sliding around or rolling up while you´re pipping your meringues, apply a little bit of the meringue under each corner of the parchment, press onto the baking sheet, and start pipping.
   
• Bake both of the trays in the oven ( I use the confectionary setting) for 40 -60 minutes, depending on the size of your meringues.
   
• The cookies should be crisp, but not browned.
   
• Transfer the baking sheet to wire racks to cool completely.
   
• For best results, store the meringues in an airtight container at room temperature away from moisture