Double-Coffee Meringue Kisses Double-Coffee Meringue Kisses

Double-Coffee Meringue Kisses 250 Image by: Double-Coffee Meringue Kisses 250 Author: Canadian Living

Instant and ground coffee pack a double punch in these airy bite-size delights. To make these kosher for Passover, omit the cream of tartar.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: April 2007



In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. Add egg whites and cream of tartar; beat until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in ground coffee (if using).

Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. Bake in top and bottom thirds of 200?F (100?C) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)

Nutritional facts Per cookie: about

  • Sodium 2 mg
  • Protein trace
  • Calories 7.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g
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Double-Coffee Meringue Kisses