Lemon Espresso Bites Food

LEMON-ESPRESSO BITES

Steps:

• 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.
• 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.
• 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.
• Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

LEMON-ESPRESSO BITES

Steps:

• 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 and using whisk 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.
• Preheat oven to 300 degrees.
• Put batter in a pastry bag fitted with a 1 1/2- inch round tip; pipe 2-inch rounds onto a nonstick baking sheet.
• Bake until golden and set, about 15 minutes. Let cool on a wire rack.
• Bring cream to a boil in a pan.
• Pour over chocolate and espresso in a heatproof bowl; whisk.
• Freeze, stirring, until thick, 6 minutes.
• Spread 2 teaspoons filling onto bottom of half of the cookies.
• Sandwich with remaining cookies.
• Dust with confectioners' sugar.

ICED LEMON ESPRESSO

Steps:

• Pour lemon soda over ice and top with espresso. Stir, add a lemon wheel (or two) and enjoy.

LEMON MERINGUE BITES

Steps:

• Make lemon curd:
• Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
• Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
• Preheat oven to 400°F.
• Make meringue:
• In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
• Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
• Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.