Coffee Kisses Recipes

CHOCOLATE-DIPPED COFFEE KISSES

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.
• Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.
• Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).
• Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
• Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.

COFFEE KISSES

Steps:

• Preheat the oven to 170°C/325°F/gas 3.
• To make the dough, combine the flour and sugar in a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers, until the mixture looks like fine crumbs.
• Dissolve the coffee in 1 teaspoon of boiling water. Beat the egg until frothy and mix in the coffee. Add to the bowl and stir into the mixture with a wooden spoon.
• Tip the dough onto a well floured work surface and divide into 16 pieces. Flour your hands well then shape each piece into a neat ball. Arrange them well apart on the prepared baking trays (to allow for spreading) and bake in the heated oven for 12 to 15 minutes, until light golden and firm to the touch.
• Leave to cool for a couple of minutes, then transfer to a wire rack and leave to cool completely.
• Make a simple buttercream by beating the butter with the icing sugar and cocoa powder, if using. When very light and smooth, use to sandwich the biscuits in pairs.

CHOCOLATE COFFEE KISS

Steps:

• In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Fill mug with hot coffee. Top with a dollop of whipped cream, drizzle with chocolate syrup and garnish with a maraschino cherry.

COFFEE CUPCAKES

Steps:

• Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
• To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

COFFEE KISSES

Steps:

• Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with grease-proof paper.
• In a mug dissolve your coffee with the boiling water, stir well and set aside to cool.
• In a large bowl, mix the flour and sugar before rubbing in the butter/margarine with your fingers, until you get a sandy consistency.
• Add the egg to the cooled coffee and beat with a fork. Add to the bowl and bring the ingredients together to create a soft sticky dough.
• Roll about a teaspoon of the dough into a ball and place on your pre-lined baking sheets. Repeat with the rest of the dough to make about 30 balls, leaving some space between each as they will spread a little while baking.
• Bake in your pre-heated oven for 15-20 minutes until the balls resemble small biscuits and are dry-looking on top. Leave to cool on the baking sheets for a short while before transferring to a wire rack to cool completely.
• Whilst the biscuits cool you can prepare your buttercream filling. As with the biscuits, prepare your instant coffee with the boiling water and set aside.
• In a bowl, mix the icing sugar and butter/margarine before adding the coffee and beating until light and fluffy.
• Either spread or pipe the icing onto half the biscuits, before sandwiching them to the remaining half.

COFFEE KISSES

Steps:

• Preheat oven to 250°F.
• Beat egg whites until stiff peaks form.
• Gradually add sugar and vinegar until thick and glossy.
• Place the coffee and water in a small bowl and stir till coffee is dissolved. Gently fold into egg whites. Use a 1/2 inch piping nozzle on to a tray covered with parchment paper, or just spoon. If you don't have a proper nozzle, just put into a ziploc sandwich baggie and cut a half inch hole into a corner.
• Cook for 10 to 15 minutes until crisp on the outside. Turn off oven and let them cool completely.

COFFEE KISSES

Steps:

• Mix flour and sugar and rub in margarine.
• Stir in egg and coffee mix well.
• Shape into balls the size of a cherry and place on a greased baking sheet.
• Sake in a moderate oven (325 350) (165 175) for 15-20 minutes.
• When cold sandwich together with butter icing.
• To make the icing.
• Cream the fat till pale.
• Add the icing sugar gradually and cream together.
• Add the flavouring.
• sandwich two biscuits together.

COFFEE MERINGUE KISSES

Steps:

• 1. Heat oven to 250 degrees.
• 2. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
• 3. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
• 4. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
• 5. Add cream of tartar, and continue beating at medium speed until soft peaks form.
• 6. Increase beater speed to high, and gradually beat in sugar-coffee mixture.
• 7. Continue beating until soft peaks form and mixture has a glossy sheen.
• 8. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
• 9. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
• 10. Lift up tip and stop squeezing.
• 11. Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
• 12. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
• 13. (After the first hour, it\'s okay to peek just once.)
• 14. Remove the meringues from the cookie sheet with a spatula.
• 15. Store in airtight container--makes about 3 dozen.