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Coffee Meringue Kisses Recipe
|Instant coffee powder||2 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Granulated sugar||200 Gram (1 Cup)|
|Powdered sugar||150 Gram (1 Cup)|
|Cornstarch||30 Gram (1/4 Cup)|
|Canned pitted cherries||8 Ounce (225 Gram Can)|
|Granulated sugar||50 Gram (1/4 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
|Whipping cream||300 Milliliter (1 1/4 Cups)|
|Powdered sugar||1 Tablespoon, sifted|
Serving size: Complete recipe
Calories 3293 Calories from Fat 931
% Daily Value*
Total Fat 103 g159.2%
Saturated Fat 68.6 g343.2%
Trans Fat 0 g
Cholesterol 428.6 mg
Sodium 506.4 mg21.1%
Total Carbohydrates 535 g178.4%
Dietary Fiber 5.2 g20.7%
Sugars 464.8 g
Protein 29 g58.3%
Vitamin A 2.3% Vitamin C 3.6%
Calcium 37.9% Iron 30.1%
*Based on a 2000 Calorie diet
Grease waxed paper.
Preheat oven to 250°F (120°C).
To make meringue, dissolve coffee powder in just enough hot water to blend it.
In a large bowl, beat egg whites until stiff.
Slowly add granulated sugar, beating constantly.
Sift powdered sugar and cornstarch onto egg whites; fold in with blended coffee.
Fill a pastry bag fitted with a fluted nozzle with meringue mixture; pipe rosettes onto prepared baking sheets.
Bake 3 to 4 hours with oven door slightly open.
Remove meringues from baking sheets; cool on a rack.
To make filling, drain cherries and reserve juice.
Mix cornstarch with a little cherry juice.
Bring remaining cherryjuice to a boil with granulated sugar and cinnamon in a small saucepan.
Reduce heat slightly and add cornstarch mixture; stir until thickened.
Add cherries, bring back to a boil.
Remove sauce from heat; cool.
Whip cream with powdered sugar until stiff.
Put into a pastry bag fitted with a fluted nozzle.
Pipe a ring of cream mixture onto the flat side of half the meringues.
Fill centers with cooled cherry sauce; top with second meringue.