Best 3 Lemon Espresso Bites Recipes

Indulge in a symphony of flavors with Lemon Espresso Bites, a tantalizing treat that combines the tangy zest of lemon with the rich aroma of espresso. These delectable bites are perfect for any occasion, whether it's a casual gathering or a sophisticated soirée. With three variations to choose from, there's a Lemon Espresso Bite for every palate. From the classic combination of lemon and espresso in the Original Lemon Espresso Bites to the nutty twist of the Pistachio Lemon Espresso Bites, and the delightful crunch of the Chocolate Lemon Espresso Bites, these treats offer a flavor journey that is sure to impress.

Let's cook with our recipes!

ICED LEMON ESPRESSO

Iced Lemon Espresso image

An update of the Italian-American caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool shot. It tastes bright and full-bodied, like an amplified Arnold Palmer. Mix one up-it's sunshine in a glass.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 3

Ingredients

1 cup lemon soda (such as San Pelligrino)
1 1/2 ounces cold espresso
1 or 2 lemon wheels, to serve

Steps:

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

LEMON-ESPRESSO BITES

Lemon-Espresso Bites image

Make and share this Lemon-Espresso Bites recipe from Food.com.

Provided by alligirl

Categories Dessert

Time 35m

Yield 16 cookies, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup almonds, sliced and blanched
2 tablespoons granulated sugar
1 cup confectioners' sugar, plus more for dusting
3 large egg whites
1 pinch salt
1/2 teaspoon pure vanilla extract
1 lemon, zest of, plus
1 teaspoon fresh lemon juice
6 tablespoons heavy cream
2/3 cup chopped bittersweet chocolate
1 teaspoon instant espresso powder

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.

Nutrition Facts : Calories 220.2, Fat 13.3, SaturatedFat 3.3, Cholesterol 15.4, Sodium 102.9, Carbohydrate 22, Fiber 2, Sugar 18.8, Protein 5.4

LEMON-ESPRESSO BITES

Lemon-Espresso Bites image

For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 35m

Yield Makes about 16

Number Of Ingredients 10

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

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.

Tips:

Make sure the espresso is strong and freshly brewed. This will give the bites a more intense coffee flavor.
If you don't have espresso powder, you can use instant coffee powder instead. Just dissolve it in a little bit of hot water before adding it to the recipe.
You can use any type of chocolate chips you like. Semi-sweet or dark chocolate chips work well, but you could also use milk chocolate chips or white chocolate chips.
If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to drizzle the melted chocolate over the bites.
Store the lemon espresso bites in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.

Conclusion:

These lemon espresso bites are a delicious and easy-to-make treat that are perfect for any occasion. They're the perfect combination of sweet, sour, and bitter, and they're sure to be a hit with everyone who tries them.

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