Source: New Treasury of Christmas Recipes

3/4 teaspoon instant coffee powder
1/3 cup water
1 cup plus 2 tablespoons granulated sugar
1/4 cup Kahlua
3 egg whites, room temperature
1/4 teaspoon cream of tartar
Dash salt

In heavy 2-quart saucepan, dissolve coffee powder in water. Add 1 cup sugar; stir over low heat until sugar dissolves. Do not allow to boil. Stir in Kahlua. Brush down sides of pan with pastry brush dipped frequently into cold water. Bring mixture to a boil over medium heat. Do not stir. Boil until candy thermometer registers 240 to 242 degrees F, about 15 minutes, adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat (temperature will continue to rise).

Immediately beat egg whites with cream of tartar and salt until soft peaks form. Add remaining 2 tablespoons sugar; continue beating until stiff peaks form. Gradually beat hot Kahlua syrup into egg whites, beating after each addition to thoroughly mix. Continue beating 4 to 5 minutes or until meringue is very thick, firm and cooled to lukewarm.

Line baking sheet with foil, shiny side down. Using pastry bag fitted with large (#6) star tip, pipe meringue into kisses about 1-1/2 inches high onto baking sheet. Set on center rack of 200 degree F oven for 4 hours. Without opening door, turn heat off and let kisses dry in oven 2 more hours or until crisp. Remove from oven; cool completely on pan.

Store in airtight container up to 1 week.

Makes 2 1/2 dozen.