How To make Mocha Kisses
2 ts Instant espresso powder
1 ts Boiling water
1 ts Creme de cacao; white or
-brown 1 ts Vanilla extract
2 Egg whites
1/2 c Sugar
2 tb Unsweetened cocoa powder
Recipe by: Glorious Liqueurs, Mary Aurea Morris Preheat oven to 250 degrees; 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 1/4 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. Penny Halsey (ATBN65B). -----
How To make Mocha Kisses's Videos
Mocha Meringue Kisses | Sanjeev Kapoor Khazana
This divine coffee delicacy gives little drops just a kiss of mocha. They look especially pretty on a dressed-up dessert buffet.
MOCHA MERINGUE KISSES
Ingredients
½ teaspoon coffee powder
2 egg whites
A pinch cream of tartar
¼ cup castor sugar
¼ cup fresh cream
¼ cup chopped dark chocolate
Method
1. Preheat oven to 100º C. Line a baking tray with silicon mat.
2. Take egg whites in a bowl. Add cream of tartar and whisk using an electric beater till stiff peaks appear.
3. Add castor sugar gradually and whisk well.
4. Fill a piping bag fitted with a star nozzle with egg white mixture. Pipe out rosettes on the lined baking tray.
5. Place the baking tray in preheated oven and bake for 1½-2 hours. Remove from oven and cool.
6. To prepare mocha ganache, heat cream in a non-stick pan. Add coffee powder and whisk. Add chocolate and whisk till chocolate melts. Transfer in a bowl and cool.
7. Fill a piping bag with ganache.
8. Make a cavity in the back side of meringues using the back of the spoon and pipe out ganache inside the cavity.
9. Serve.
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Holiday dessert recipe: Meringue Kisses - ADC
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Look below for the recipe:
Meringue Holiday Kisses recipe
Ingredients
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon imitation raspberry extract
1/2 teaspoon imitation mint extract (not oil based)
2-4 drops red food coloring
2-4 drops green food coloring
Equipment
2 pastry bags & #4 star tip OR 2 spoons
Two metal bowls, clean and dry
Instructions
Preheat oven to 225 degrees F.
Line 2 heavy large baking sheets with parchment paper. On a medium speed, beat egg whites in a large, clean and dry, metal bowl until foamy. (Do not use a plastic bowl.) Add cream of tartar. Increase speed to high and continue beating until soft peaks form.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form. It may take 5 minutes.
Divide mixture into 2 parts and place half mixture in another metal bowl.
Add raspberry extract and 2 drops red food coloring into one of the bowls. Beat until coloring is mixed.
Add mint extract and 2 drops green food coloring into one of the bowls. Beat until coloring is mixed.
Spoon raspberry/red meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto one prepared baking sheet, spacing evenly apart. (OPTIONAL: Instead of pastry bag, use a spoon and drop mounds onto the prepared baking sheet.)
Spoon mint/green meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto one prepared baking sheet, spacing evenly apart. (OPTIONAL: Instead of pastry bag, use a spoon and drop mounds onto the prepared baking sheet.)
Bake for 1 1/2 to 2 hours at 225 degrees, or until dry and crisp. The meringue is done when you can lift it from the parchment paper and it does not stick. Cool meringues completely on baking sheets.
Store in an airtight container at room temperature.
Raw Mocha Tart
If you love chocolate, coffee and tasty treats then you will love this Raw Mocha Tart! ????☕
We have teamed up with Blue Coconut (my FAVE coconut oil) to create this dairy free, and refined sugar free Mocha Tart that seriously tastes amazing! ????
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