Espresso Meringue Cookie Kisses

My love affair with meringue continues with these adorable AND delicious Espresso Meringue Cookie Kisses. Meringue cookies are so easy to make and satisfy a sugar craving without all the fat. Definitely make these little dainties.. they also make a delightful addition to a table display at an afternoon tea. To see more of my delicious meringue cookies, click here to see my Chocolate Meringue Cookies, and here to see my Rainbow Meringue Cookies
Ciao! xo Laurie

1 cup castor sugar
¼ cup water
¼ teaspoon cream of tartar
2 Tablespoons instant espresso granules
3 egg whites

To make the meringues, combine the sugar, cream of tartar, espresso powder and water in a small saucepan. Stirring constantly until the sugar dissolves and the mixture comes to a boil. Reduce heat to a simmer and cook 3 more minutes.
While this is cooking add the egg whites to the mixer fitted with the whisk attachment. Whisk to soft peaks. Once the soft peak stage is reached, keep the mixer running while adding the hot liquid in a slow stream. Mix until thick and glossy.
Preheat oven to 275°
With a star tip and pastry bag, pipe meringues 1/2 inch a part on a cookie sheet with a non-stick pad, like silpat.  Bake in pre-heated oven for 30-40 minutes till dry to the touch.
(Adapted from Donna Hay Magazine)

Julia Child's Salade Nicoise


A recipe favorite from Julia Child's book,  "The Way To Cook".

Here are a few photo's of my salad preparations.. I kept pretty close to the original recipe, except for the anchovies. While "I" love anchovy's.. my youngest child freaked a little at the notion of scaly little fishes across her salad. Other than that.. it's pure Julia!! Definitely make this salad.. it has a few components that you can make ahead of time so that the recipe doesn't seem so daunting for a cooking newbie. 

Buon Appetito.. or as Julia would say, "Bon Appetit!"

Julia Child’s Salad Nicoise
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. 
1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
1 cup fresh green beans, trimmed, blanched
3 or 4 fine rip red tomatoes,quartered and seasoned before serving (I used cherry tomatoes)
8 to 10 ounces oil-packed tuna, drained and flaked
2 cups French potato salad (recipe follows)
4 hard-boiled eggs, halved lengthwise
2-3 flat anchovy filets packed in oil
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
Olive oil for drizzling
Salt and pepper, to taste

French Potato Salad
5-6 white potatoes, cooked to fork tender
1-2 Tb olive oil
1 Tb white wine vinegar
Salt and pepper, to taste
Flat leaf parsley, chopped

Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
Toss the green beans in a mixing bowl with a little olive oil and salt.
Drizzle a spoonful or two of the dressing over the tomatoes.
Season the tuna lightly with a spoonful or two of dressing.
Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.
Ring the salad with the eggs and anchovy.
Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

French Potato Salad:
Boil potatoes to fork tender.
Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper, 
1 Tb white wine vinegar and chopped parsley.