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)