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Italian Meringue Kisses (makes about 400)
2 2/3 cups sugar
9 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2 1/4 teaspoons coffee extract
2 teaspoons chocolate extract
12 ounces best-quality bittersweet chocolate, coarsely chopped
1 1/2 teaspoons canola oil
2 teaspoons unsweetened Dutch-process cocoa powder
1. Preheat oven to 175°. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238°on a candy thermometer.
2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.
3. With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.
4. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch kisses onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight .Transfer kisses to wire racks; let cool completely. Kisses can be stored in airtight containers up to 1 week.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of kisses in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.
Italian Meringue Kisses (makes about 400)
2 2/3 cups sugar
9 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2 1/4 teaspoons coffee extract
2 teaspoons chocolate extract
12 ounces best-quality bittersweet chocolate, coarsely chopped
1 1/2 teaspoons canola oil
2 teaspoons unsweetened Dutch-process cocoa powder
1. Preheat oven to 175°. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238°on a candy thermometer.
2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.
3. With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.
4. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch kisses onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight .Transfer kisses to wire racks; let cool completely. Kisses can be stored in airtight containers up to 1 week.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of kisses in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.
posted by mrs.obie at 12:47 PM
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