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Lemon-Espresso Bites

Lemon-Espresso Bites

Martha Stewart Living, December 2005 http://www.marthastewart.com/318368/lemon-espresso-bites
4
Rated
80100(2)2
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Makes about 16

Ingredients

    • 1 cup sliced blanched almonds
    • 2 tablespoons granulated sugar
    • 1 cup confectioners' sugar, plus more for dusting
    • 3 large egg whites
    • Pinch of salt
    • 1/2 teaspoon pure vanilla extract
    • Zest of 1 lemon, plus 1 teaspoon fresh lemon juice (preferably Meyer)
    • 6 tablespoons heavy cream
    • 2/3 cup chopped bittersweet chocolate
    • 1 teaspoon instant espresso powder

Directions

  1. Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
  2. Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
  3. Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
  4. Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

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