Coffee Meringue Kisses Recipes

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Steps:

• Preheat oven to 225 degrees F.
• Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
• Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
• Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
• Fold in confectioners' sugar.
• Stir coffee granules into warm water in small bowl until dissolved.
• Fold into meringue.
• Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
• Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
• Bake on lowest rack in oven for 35-40 minutes until dry.
• Turn oven off and let meringues stand in unopened oven until cool.
• Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
• Removed from heat.
• Stir until smooth.
• Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
• Place on foil or waxed paper-lined cookie sheets.
• Let stand in cool place until chocolate is set.
• Do not chill.
• Store in airtight containers.

Steps:

• Line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
• In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
• Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
• Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
• Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.

Steps:

• Heat oven to 250 degrees.
• Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
• In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
• In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
• Add cream of tartar, and continue beating at medium speed until soft peaks form.
• Increase beater speed to high, and gradually beat in sugar-coffee mixture.
• Continue beating until soft peaks form and mixture has a glossy sheen.
• To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
• Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
• Lift up tip and stop squeezing.
• Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
• Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
• (After the first hour, it\'s okay to peek just once.)
• Remove the meringues from the cookie sheet with a spatula.
• Store in airtight container--makes about 3 dozen.

Steps:

• Preheat to 250°F.
• Whip egg whites and cream of tartar together until the egg whites form soft peaks. Gradually add sugar 1 tablespoon at a time. Whip the egg whites until they are very firm and glossy. Feel the egg whites to make sure the sugar is dissolved -- the mixture should not be too gritty.
• Gently fold in the chocolate chips, nuts, and toffee bits all at once until well combined.
• Pipe or drop spoonfuls on to a parchment-lined baking sheet. The cookies do not spread very much, so you can put them fairly close together. Bake for 35 or 40 minutes. If cookies start to brown, reduce heat to 225°F.
• Turn off oven and leave cookies in the oven with the door slightly open (you can use a ball of foil to hold the door open). Leave the cookies to dry out in the warm oven for at least two hours, more time if needed. Dust and serve.