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Chocolate espresso kisses recipe

Chocolate espresso kisses


  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 215g (1 cup) caster sugar
  • 2 tbs cocoa powder, sifted
  • 155g (1 1/2 cups) almond meal
  • 1 tsp almond essence
  • 100g good-quality dark chocolate, finely chopped
  • Espresso coffee, to serve



Preparation Time

5 minutes

Cooking Time

20 minutes





  1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.
  2. Use an electric beater to whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar and whisk until sugar dissolves. Use a metal spoon to fold in the cocoa powder, almond meal and almond essence until well combined.
  3. Spoon mixture into a piping bag with a fluted 1cm-diameter nozzle. Pipe sixty 2cm-round meringues, about 2cm apart, onto 1 tray. Bake in oven for 15 minutes or until meringues are crisp. Remove from oven and set aside to cool completely.
  4. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts.
  5. Dip base of 1 meringue into chocolate and sandwich with another meringue. Repeat with remaining meringues and chocolate. Place on tray and set aside for 10 minutes to set. Serve with coffee


Australian Good Taste - July 2005 , Page 53
Recipe by Louise Pickford
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