Chocolate kisses with espresso

Chocolate kisses with espresso

Ingredients of Chocolate kisses with espresso

4 egg whites

1/4 tsp cream of tartar

215g (1 cup) caster sugar

2 tbs cocoa powder, sifted

155g (1 1/2 cups) almond meal

1 tsp almond essence

100g good-quality dark chocolate, finely chopped

Espresso coffee, to serve

Preparation Time

5 minutes,Cooking Time 20 minutes,Makes 30

Preparation of Chocolate kisses with espresso

Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

Use an electric beater to whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar and whisk until sugar dissolves. Use a metal spoon to fold in the cocoa powder, almond meal and almond essence until well combined.

Spoon mixture into a piping bag with a fluted 1cm-diameter nozzle. Pipe sixty 2cm-round meringues, about 2cm apart, onto 1 tray. Bake in oven for 15 minutes or until meringues are crisp. Remove from oven and set aside to cool completely.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts.

Dip base of 1 meringue into chocolate and sandwich with another meringue. Repeat with remaining meringues and chocolate. Place on tray and set aside for 10 minutes to set. Serve with coffee

Source: Taste.com.au