Coffee Cream Kisses

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 coffee cream liqueur. Brush down sides of pan with pastry brush frequently dipped in cold water. Bring mixture to a boil over medium heat. Do not stir. Boil until candy thermometer registers 240° to 242°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 syrup you just made 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 star tip, pipe meringue into kisses about 1½ inches wide at base and 1½ inches high onto baking sheet. Bake on center rack of 200°F oven for 4 hours. Without opening door, turn off oven. Let kisses dry in oven 2 more hours or until crisp. Remove from oven; cool completely on baking sheet.

Store in airtight container up to 1 week.