Espresso Meringue Kisses

FOR KISSES: In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper. Set aside. Stir together the sugar and espresso powder. Add vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar-espresso powder mixture, 1 tablespoon at a time, beating on high speed just till stiff peaks form (tips stand straight) and sugar is almost dissolved.

Drop mixture by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a preheated 325 degrees F oven for 15 to 20 minutes, or till lightly browned. Remove cookies and cool on wire racks.

FOR GANACHE: In a heavy saucepan stir together the whipping cream, sugar, and butter or margarine. Cook and stir over medium-high heat till sugar is dissolved. Bring mixture to boiling. Meanwhile, place chocolate pieces in a bowl; pour boiling cream mixture over chocolate. Let stand for 5 minutes; stir till smooth. Drizzle cookies with chocolate ganache just before serving. (Ganache may be refrigerated for up to several days. When ready to use, reheat ganache in a small saucepan over low heat, stirring constantly, till smooth and of drizzling consistency.)