Coffee kisses

Name: Coffee kisses
Total time: 1 h 30 min
Yield: about 25 pieces
Cuisine: Hungarian
Ingredients: 3 egg whites (about 100 g); 180 g icing sugar; 2 tsp instant coffee powder (or 1 tablespoon strong espresso, cooled); 1 pinch of salt; cocoa powder or grated chocolate for dusting (optional); baking paper for the tray

Time: 1 hr 30 minabout 25 piecesapprox. 30 kcal / serving (estimated)approx. 1 g protein / serving

Coffee kisses are the coffee version of meringue: small meringues, crisp outside, soft inside, with a delicate, slightly bitter coffee flavour. In the old recipe the sugar was boiled to a syrup in coffee; today instant coffee and icing sugar make the preparation simple and reliable.

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Ingredients

3 egg whites (about 100 g)
180 g icing sugar
2 tsp instant coffee powder (or 1 tablespoon strong espresso, cooled)
1 pinch of salt
cocoa powder or grated chocolate for dusting (optional)
baking paper for the tray

Method

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Preheat the oven to 110°C (100°C if fan-assisted) and line two trays with baking paper.
Dissolve the instant coffee in 1 teaspoon of hot water and leave to cool.
Whisk the egg whites with the salt with a stand mixer or hand mixer until foamy, then add the icing sugar a spoonful at a time and whisk to a stiff, glossy meringue (about 8-10 minutes). Add the coffee in the last minute and whisk for another half minute.
With two teaspoons or from a piping bag, place mounds of about 3-4 cm on the baking paper, 2 cm apart.
Dry at 110°C for 60-70 minutes, until hard on the outside and still slightly chewy inside. Leave to cool in the oven.
If you like, dust with cocoa powder or grated chocolate, and store in an airtight container.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Dissolve the instant coffee first, so that no grains remain in the meringue.
Mix the coffee in only at the end of whisking, so the meringue does not collapse.
Dry at a low temperature so that they stay pale.
It can also be made with cocoa or orange zest instead of coffee.
Especially good with coffee; in an airtight container they keep for 2 weeks.

Frequently asked questions

Can I use espresso?

Yes, but add little liquid, because moisture slows the meringue down: 1 tablespoon is enough.

Why is it sticky?

If it has not dried enough; bake for another 15-20 minutes.

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