Coffee meringue kisses

Coffee meringue kisses

Serve these fluffy liqueur-laced sweets with coffee or tea after dinner - they'll satisfy even the most amorous of appetites.

Ingredients of Coffee meringue kisses

1 egg white

55g (1/4 cup) caster sugar

2 tsp cocoa powder, sifted

Coffee cream

50g unsalted butter, at room temperature

45g (1/4 cup) icing sugar mixture

1 tbs coffee liqueur (such as Kahlua)

Preparation Time

10-70 minutes

Cooking Time

30 minutes

Preparation of Coffee meringue kisses

Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.

Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.

To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.

Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.

Notes and Tips for Coffee meringue kisses

Make this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container. Continue from step 3 up to 30 minutes before serving.

Source: Taste.com.au