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Espresso Meringue Kisses

Source: Cooking at a Glance - Cookies
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
  Makes about 48 cookies
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
For Ganache:
1/3 cup whipping cream
2 teaspoons granulated sugar
2 teaspoons butter or margarine
3/4 cup semisweet chocolate pieces
Espresso Meringue Kisses Recipe at
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.)

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Meringue Desserts
Nutrition Facts per Serving
Yield:   Makes about 48 cookies
Calories: 33
Cholesterol: 2mg
Sodium: 3mg
Carbohydrates, Total: 5g
Fat. Total: 1g
% Cal. from Fat: 27%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Iris Reviewed: 09/12/2009
It wasn't bad - just tasted like cotton candy, though slightly burnt. I personally liked it but the next time I make it, I would half the sugar. I also didn't have any expresso powder so I used matcha powder instead.
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