Coffee kisses

Coffee kisses

By
From
Baking
Makes
24
Photographer
Vanessa Levis

Use a good coffee to make the syrup for these little meringues; the stronger the coffee the better the flavour. These can be made ahead of serving as they store well in an airtight container for several weeks.

Ingredients

Quantity Ingredient
1 cup very strong black coffee
1 cup water
440g caster sugar
5 egg whites
a pinch of salt
whipped cream, to serve

Method

  1. Preheat the oven to 150°C. Line baking trays with baking paper or foil.
  2. Heat the coffee, water and sugar together, stirring until the sugar has dissolved, then boil without stirring to make a thick syrup.
  3. Using a balloon whisk or hand-held electric mixer, beat the egg whites in a heatproof bowl until foamy, add the salt and beat the whites to a firm snow. Pour on the syrup in a steady stream, beating all the time. Place the bowl over simmering water and beat for 5 minutes.
  4. Drop the meringue from a teaspoon in small peaked mounds onto the prepared baking tray, spacing the mounds a little way apart.
  5. Bake for 40 minutes or until lightly coloured on the top and firm to the touch. Remove to a wire rack to cool. Store in an airtight container.
  6. To serve, join together in pairs with whipped cream.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again