Tuesday, March 8, 2011
You’re right, more meringue cookies. I really think I need some help over here. NO, not help with eating my cookies! I’m officially hooked with meringue cookies, both making and eating them! Well, I don’t think there are any therapies out there for this kind of addiction, are there? Why am I hooked? Probably, it’s because these cookies are so versatile. I get to make them into different shapes and different flavors, pretty much like French macarons. On the other hand, they are much forgiving than macarons. For sure you don’t have to worry if your meringue cookies turn out to have “feet” or not, cracked tops, or worse, sticking on your baking sheet! Yeah, unfortunately, all of the above issues happened to me during macarons making in the past, they are too temperamental. Quite the opposite, meringue cookies turn out to be perfect every single time. Any way you want to shape them, they are willing to play along, just like a good husband or boyfriend should be. hahaha….okay, that’s a bad analogy.
These Mocha Meringue Kisses are crunchy, crispy and airy. They melt in your mouth and burst with espresso flavor. Pop a few of these in the morning and you can skip your cup of joe. Or even better, pop a few of these while sipping your cup of joe, there you go! :)
Mocha Meringue Kisses:
Makes: 5 dozens 3/4-inch cookies
3 large pasteurized egg whites, at room temperature
a pinch of kosher salt
3/4 cup caster (superfine baker's) sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2 tablespoons instant espresso powder
3/4 cup bittersweet chocolate chips (for dipping)
Preheat the oven 200 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 2 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes.
Transfer meringue into a pastry bag fitted with a large plain tip. Pipe meringue in 3/4-inch diameter and 1-inch apart onto lined baking sheets. Bake for 45 minutes. Rotate the pan and bake for another 45 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
In a microwave safe bowl, melt chocolate chip on high. Stir every 30 second intervals until melted. Let melted chocolate cool slightly. Dip the bottom of the meringue cookies into the melted chocolate and place them back onto the lined baking sheet. Refrigerate for 15 minutes or until chocolate harden.