Espresso Foam Kisses

Waffle Bottoms:

1. Mix the ingredients vigorously. Heat up the waffle iron. If available, a waffle iron for ice cream cones, as the waffles are then nice and flat.
2. Gradually bake several large waffles from the mixture until golden brown. Cut out the small waffle bases from each large waffle while it is still warm (!) With a round cutter (approx. 4.5 – 5 cm diameter). If you let them cool down, they break. Therefore always cut out first and then bake the next large waffle and cut out again immediately. Carefully cut out a few more so that you have a reserve for later. Spread out all the finished, small bases on a mat and let them cool down and become crispy. The waffle leftovers are wonderful to nibble with coffee, so you can’t throw them away.

Foam mass:

1. Soak the gelatine in cold water and then dissolve it in a water bath with 2 tablespoons of water. Keep ready.
2. Beat the egg white and a pinch of salt with the paddle of the hand mixer until frothy, but not stiff.
3. Bring the water, sugar and espresso powder to the boil until the syrup has reached a temperature of 120 °. (Use thermometer).
4. Now stir the hot syrup slowly and gradually into the egg whites, stirring constantly, and continue to beat until stiff for at least 1 minute.
5. Finally stir in the dissolved gelatine and whip everything vigorously again.
6. Fill the mixture into a piping bag with an approx. 1.5 cm nozzle. A disposable piping bag is ideal. Then just cut the tip so far that a correspondingly large opening is created.
7. Now place the waffle bases with a gap on a larger surface (should fit in the refrigerator later) and squirt the foam mixture on each one. Apply light pressure and finally pull the piping bag upwards slightly. This creates a small point.
8. Then place the “blanks” in the refrigerator for 30 minutes.

Chocolate glaze:

1. In the meantime, roughly chop the couverture and melt it together with the cocoa butter over a water bath at approx. 38 ° (use a thermometer). Then cool down to 32 °.
2. Take the half-finished foam kisses out of the refrigerator and place them on a grid (with a drip mat) at a distance. Now gradually pour over every single “kiss” completely with a larger spoon or a small ladle. The glaze that drips off can later be used again – scratched from the surface and kept in a cool place.
3. When the glaze has set, carefully remove the foam kisses from the grid and keep them cool but not cold … unless they have already been nibbled on … 😉
4. The above quantity refers to pieces.