Coffee Meringue Kisses

Coffee Meringue Kisses


¾ cup (165g) caster (superfine) sugar
1 teaspoon instant coffee granules
¼ cup (60ml) water
1 egg white
1 teaspoon malt vinegar
2 teaspoons cornflour (cornstarch)
coffee butter cream
1 teaspoon instant coffee granules
2 teaspoons hot water
2 teaspoons coffee-flavoured liqueur
60g (2 ounces) unsalted butter, softened
2/3 cup (110g) icing (confectioners') sugar


Preheat oven to 120°C/250°F. Grease four oven trays; line with baking paper.

Combine sugar, coffee and the water in small saucepan; stir over heat until sugar is dissolved. Bring to the boil; remove pan from heat.

Meanwhile, combine egg white, vinegar and cornflour in small heatproof bowl; beat with electric mixer until foamy. With motor operating, add hot syrup to egg white in a thin, steady stream; beat about 10 minutes or until mixture is thick.

Spoon meringue into piping bag fitted with 5mm (¼-inch) fluted tube; pipe meringues, about 2.5cm (1 inch) in diameter, about 3cm (1¼ inches) apart, on trays. Bake about 30 minutes or until dry to touch. Cool on trays.

Meanwhile, make coffee butter cream. Sandwich meringues with butter cream just before serving.

Coffee butter cream:

Dissolve coffee in the water; add liqueur. Beat butter and sifted icing sugar until light and fluffy; beat in coffee mixture.

Credits: "Sweet Treats" by ACP Books

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