Espresso imparts a distinct coffee flavor to the meringue base of these soft, chewy cookies.
- For Kisses:
- 2 egg whites
- 3/4 cup granulated sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- For Ganache:
- 1/3 cup whipping cream
- 2 teaspoons granulated sugar
- 2 teaspoons butter or margarine
- 3/4 cup semisweet chocolate pieces
FOR KISSES: In a medium mixing bowl, let the egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 cookie sheets with parchment paper. Set aside. Stir together the sugar and espresso powder. Add the vanilla to the 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 the mixture by slightly rounded teaspoons, 2 inches apart, onto the prepared cookie sheets. Bake in a preheated 325 degrees F oven for 15 to 20 minutes, or till lightly browned. Remove the cookies from the pans 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 the sugar is dissolved. Bring the mixture to a boil. Meanwhile, place the chocolate pieces in a bowl; pour the cream mixture over the chocolate. Let stand for 5 minutes; stir till smooth. Drizzle the cookies with chocolate ganache just before serving. (Ganache may be refrigerated for up to several days. When ready to use, reheat the ganache in a small saucepan over low heat, stirring constantly, till smooth and of drizzling consistency.)
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
66 calories; 2g total fat; 4mg cholesterol; 6mg sodium; 10g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.