Directions:

In 2-quart saucepan, dissolve coffee in water. Add 1 cup sugar; stir over low heat until dissolved. Stir in Kahlua. Brush down sides of pan often with brush dipped in water.

Bring mixture to boil over medium heat. Boil until candy thermometer registers 240 F., about 15 minutes, adjusting heat, if necessary, to prevent boiling over. Mixture will be very thick. Remove from heat.

In separate bowl, beat egg whites with cream of tartar and salt on high speed to soft peaks. Add 2 tablespoons sugar and beat to stiff peaks. Working in 2 to 3 portions, beat in hot Kahlua syrup, beating after each addition to thoroughly incorporate. Continue to beat at high speed 4 to 5 minutes until meringue is very thick, firm and cooled to lukewarm.

Using pastry bag fitted with large star tip, pipe meringue into kisses about 1-1/2-inches wide at base and 1-1/2-inches high onto baking sheet lined with foil, shiny side down. Set on center rack of oven at 200 F. for 4 hours.

Without opening door, turn heat off and let kisses dry in oven about 2 more hours until crisp. Remove frrom oven and as soon as kisses are completely cool, transfer to airtight container.