Instructions: Set racks in center and upper positions of oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper or aluminum. In a greasefree mixing bowl, combine egg whites and coffee powder; let stand for 5 minutes. Pulverize cocoa powder and chocolate in a food processor for about 30 seconds, or until chocolate is ground to a fine powder. Stir (do not process) confectioners sugar, cornstarch and cinnamon into the chocolate and cocoa until evenly incorporated; set aside.

With an electric mixer on medium speed, beat the egg whites and coffee until frothy. Increase speed to high and beat until soft peaks start to form. Gradually add granulated sugar, about 2 tablespoons at a time, until all of the sugar is incorporated. Add vanilla. Beat until stiff and glossy, about 90 seconds. Fold in chocolate/cocoa mixture until evenly incorporated but not overmixed.

Spoon batter into a piping bag fitted with a 1/2inchdiameter open star tip and pipe kisses about 1 inch in diameter on the prepared baking sheets (lined with parchment paper), spacing the kisses about 1 1/2 inches apart. (Alternatively, drop batter by rounded teaspoonfuls.)

Bake for 14 to 18 minutes, switching the baking sheets halfway through; the cookies should be almost firm to the touch. (Bake all the cookies at once; the batter does not hold. For chewy cookies underbake slightly; for crispy, drier ones overbake slightly.) Remove sheets to cooling racks and let the cookies stand for a minute or two. Then slide parchment from the baking sheet to a flat surface and let the cookies stand until completely cooled. Carefully peel the cookies from the parchment. (Store in an airtight container for up to 4 days.

Freeze for longer storage.)

Yield: about 3 1/2 dozen cookies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.