Mocha Kisses
Submitted by ktjossem
Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.
YIELD
2 dozenPREP
15 minCOOK
20 minREADY
35 minLight as air with a real coffee punch. These mocha meringue cookies get their flavor from dissolved espresso powder, a touch of creme de cacao, and folded-in cocoa. They bake low and slow until the outside turns crisp and crackly while the inside stays soft and slightly chewy.
The espresso mixture gets added to the egg whites in tiny amounts, alternating with the sugar, so you build the meringue gradually without shocking the whites. Dumping liquid into whipped egg whites all at once would collapse them. Patience here is what gives you tall, glossy peaks.
Folding the cocoa in at the end is the trickiest moment. You need to work quickly but gently. A rubber spatula and a confident hand. Three or four sweeping folds should do it. Stop the moment you see no dry cocoa streaks. Overfold and the meringue deflates.
Pro Tips
- Let the espresso mixture cool completely before adding it to the whites. Warm liquid will cook the egg whites and ruin the structure.
- Use parchment paper, not a greased pan. Meringues stick to grease and parchment peels away cleanly.
- Store in a container with a loose-fitting lid, not sealed tight. Trapped moisture softens the crisp exterior.
- These are best within a day or two. They gradually absorb humidity and lose their crunch.
Variations
Ingredients
Directions
Preheat oven to 250 degrees F; line a large cookie sheet with parchment paper.
In a cup, dissolve the espresso powder in the water.
Stir in the creme de cacao and vanilla extract; cool to room temperature.
In a small, deep bowl with an electric mixer on high speed, whip the egg whites until foamy.
Gradually beat in all but 2 tablespoons of the sugar, 1 tablespoon at a time, alternating with a scant ¼ teaspoon of the espresso mixture at a time.
Continue beating until the mixture forms stiff peaks.
In a small bowl, stir together the cocoa with the remaining 2 tablespoons sugar.
With a rubber spatula, quickly but gently fold cocoa into the meringue, being careful to avoid deflating the egg whites.
Drop the meringue by teaspoonfuls onto the cookie sheet.
Bake for 25 to 30 minutes, or until they are firm on the outside, but still a bit soft on the inside.
While hot, remove the kisses with a spatula to a wire rack.
Cool completely; store in a container with a loose fitting lid.
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