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Espresso martini meringue kisses recipe

Espresso martini meringue kisses recipe

2 ratings

Taking inspiration from the popular cocktail, these mini meringue kisses are flavoured with coffee and sandwiched with Drambuie-laced cream. You can make the meringues up to 48 hours before you need them, then assemble shortly before serving for a dessert to make your guests feel like royalty. See method

  • Makes 24 sandwiched meringue kisses
  • 1 hour plus cooling
  • 87 calories / serving

Ingredients

  • 1½ tsp Tesco Gold coffee granules​
  • 2 free-range egg whites
  • 120g caster sugar
  • edible gold glitter spray, to decorate
  • 100g dark chocolate
  • 20g unsalted butter
  • 150ml double cream
  • 3-4 tbsp Drambuie honeyed whisky liqueur​

Perfect with:

Drambuie honeyed whisky liqueurA golden Scotch liqueur infused with a secret blend of heather honey, herbs and spices Drambuie honeyed whisky liqueur
A golden Scotch liqueur infused with a secret blend of heather honey, herbs and spices
Shop ingredients

Each serving contains

  • Energy

    360kj
    87kcal     4%

  • Fat

    5g 7%

  • Saturates

    3g 16%

  • Sugars

    8g 9%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 8.3g Protein 0.7g Fibre 0.1g

Method

  1. Preheat the oven to gas 0.5, 120˚C, 100˚C fan. Line two large baking sheets with baking paper.​
  2. Mix the coffee granules with 1 tsp or so of boiling water, stir well to dissolve. Whisk the egg whites until soft peaks form, then slowly add the caster sugar and whisk a few minutes, until glossy and the sugar has dissolved. Stir in 2 tsp of the coffee mix.
  3. Spoon the mixture into a piping bag fitted with a star nozzle, then pipe 3.5cm diameter mini meringue stars onto the baking tray.
  4. Bake the meringues in the preheated oven for 1 hour. Turn off the heat and leave the meringues in the oven for 1 hour before removing to cool.​
  5. While the meringues are cooling, melt the chocolate and butter in a small glass bowl over a pan of barely simmering water. When melted, remove and allow to cool for 10 mins.
  6. Dip the cooled meringues into the chocolate, holding the sides so as not to break the peaks. Place back on the baking paper to set.
  7. Whisk the cream with the Drambuie honeyed whisky liqueur to taste. Sandwich the chocolate-dipped meringues together with ½ a teaspoon or so of the Drambuie honeyed whisky liqueur cream. Finish with a couple of puffs of gold glitter spray on the meringue tips.

Pairing suggestion: These taste great with a neat serve of Drambuie honeyed whisky liqueur.

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