Coffee Kisses

Tonight I will be home kissing the one I love, but for now we are far apart. I look forward to the real coffee kisses when I get home. Until then, I can post this recipe for a cookie version. These really are a lovely coffee meringue type cookie but with corn flakes for a bit of a different texture. Read the directions carefully.

Coffee Kisses

4 egg whites
3 1/2 cups sugar
3 tablespoons powdered coffee
1/8 teaspoon salt
1 cup crushed corn flakes

Beat egg whites until stiff enough to stand in peaks, but not dry. Sift sugar and mix with powdered coffee and salt. Slowly beat half of the sugar mixture into egg whites, beating all the while. Then lightly fold in the remaining sugar. Stir in the crushed corn flakes. Drop from a spoon (about a 1/2 inch apart) onto a well greased cookie sheet. Bake until delicately brown at 275 degrees from 15-30 minutes depending on the size of the kisses. Remove from pan while still warm.

(Recipe from Mary Meade Recipes One Hundred Favorite Cooky Recipes ~1962)

Comments

  1. These sound like fun to make and to eat. I’m sure to have helpers for cornflake crushing. I don’t have any instant coffee, but I have instant espresso – that should work fine, yes?

  2. Sure, that will work.

  3. Crushers are handy!