Coffee Meringue Kisses Recipe
Ingredients
| 2 tablespoons instant coffee powder | ||
| Hot water | ||
| Egg whites | 8 (Meringue:) | |
| Granulated Sugar | 1 Cup (16 tbs) (Meringue:) | |
| Generous 1 cup (150 g) powdered sugar | ||
| Cornstarch | 1/4 Cup (16 tbs) (Meringue:) | |
| Cherries | 1 Can (10oz), pitted (Filling:) | |
| Cornstarch | 2 Teaspoon (Filling:) | |
| Granulated Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Ground cinnamon | 1/2 Teaspoon (Filling:) | |
| Whipping cream | 1/4 Cup (16 tbs) (Filling:) | |
| Powdered sugar | 1 Tablespoon, sifted (Filling:) | |
Directions
Line baking sheets with baking parchment or waxed paper.
Grease waxed paper.
Preheat oven to 250°F (120°C).
To make meringue, dissolve coffee powder in just enough hot water to blend it.
Cool.
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.
Grease waxed paper.
Preheat oven to 250°F (120°C).
To make meringue, dissolve coffee powder in just enough hot water to blend it.
Cool.
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.
Chef
