How To make Mocha Kisses
2 ts Instant espresso powder
1 ts Boiling water
1 ts Creme de cacao; white or
-brown 1 ts Vanilla extract
2 Egg whites
1/2 c Sugar
2 tb Unsweetened cocoa powder
Recipe by: Glorious Liqueurs, Mary Aurea Morris Preheat oven to 250 degrees; line a large cookie sheet with parchment paper. In a cup, dissolve the espresso powder in the water. Stir in the creme de cacao and vanilla extract; cool to room temperature. In a small, deep bowl with an electric mixer on high speed, whip the egg whites until foamy. Gradually beat in all but 2 tablespoons of the sugar, 1 tablespoon at a time, alternating with a scant 1/4 teaspoon of the espresso mixture at a time. Continue beating until the mixture forms stiff peaks. In a small bowl, stir together the cocoa with the remaining 2 tablespoons sugar. With a rubber spatula, quickly but gently fold cocoa into the meringue, being careful to avoid deflating the egg whites. Drop the meringue by teaspoonfuls onto the cookie sheet. Bake for 25 to 30 minutes, or until they are firm on the outside, but still a bit soft on the inside. While hot, remove the kisses with a spatula to a wire rack. Cool completely; store in a container with a loose fitting lid. Penny Halsey (ATBN65B). -----
How To make Mocha Kisses's Videos
Mocha Meringue Cookies
An easy cookie recipe. Enjoy!
Mocha Roll with EVAP Milk filling and top with Chocolate Kisses
Chiffon Cake Ingredient
====================
(A)
120g cake flour
60g fine sugar
3/4 tsp baking soda
2 tbsp instant coffee
(B)
1/4 cup oil
4 egg yolks
1/3 cup water
(C)
4 egg whites
100g fine sugar
1/4 tsp cream of tartar
METHOD
========
Preheat the oven to 180c. Line 14x10x1 inch pans
Combine dry ingredient (A)
Add in ingredients (B) mix well with wire whisk
Set aside
In another bowl beat ingredients (C) until stiff but not dry
Take some beaten egg whites and fold them into egg yolk mixture
Then pour the mixture into the beaten egg white, fold gently
Pour into the prepared pan and bake for 25-30 minutes or until cooked.
FILLING
========
2/3 cup evaporated milk
4 tbsp fine sugar
2 tbsp cornflour
2 egg yolks
Combine all ingredients and cook over a low fire until mixture thickens. Set aside.
MOCHA BUTTER ICING
===================
(A)
1/2 cup fine sugar
2 tbsp instant coffee
1/2 cup UHT Milk
(B)
250g butter
METHOD
========
Boil (A) together and allow it to cool.
Chill the mixture before using it.
Cream (B) and slowly add in the chilled mixture (A). Mix well.
DECORATION
============
Spread filling on top of cake and roll into Swiss roll shape.
Cover roll with mocha butter cream and decorate with nuts or chocolates.
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Liquid Egg White Mini Meringue Kisses Cookies by Cupcake Savvy's Kitchen
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These sweet little Mini Meringue Kisses are the perfect accompaniment for your next fabulous creations. Great to use for cake, cupcake or desert toppers. The use of Carton Egg Whites or Liquid Egg Whites means they are easy to make and there is no need to figure out what to do with any leftover egg yolks! ENJOY!
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Easy Meringue Kisses:
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INGREDIENTS:
100mL Liquid Egg Whites
200g Confectioners/Icing Sugar
1/8 Teaspoon Cream of Tartar
Gel Food Colour
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Mocha Cookies/ Coffee Cookies
Mocha cookies/Coffee cookies..
Ingredients:
Butter: 50 gms
Light Brown Sugar: 50gms
Maida: 50gms
Coco powder: 5gms
Instant Coffee: 1/2 tsp
Corn flour: 1/2tsp
Baking soda: 1/8 tsp
Dark chocolate chunks as needed
Preheat the oven at 180°c for 10min
And bake then for 15 -16min at 180°c
This recipe makes 8 cookies ...
Raw Mocha Tart
If you love chocolate, coffee and tasty treats then you will love this Raw Mocha Tart! ????☕
We have teamed up with Blue Coconut (my FAVE coconut oil) to create this dairy free, and refined sugar free Mocha Tart that seriously tastes amazing! ????
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