Coffee Meringues

 

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

 

Coffee Meringues
Prepares: 10 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • For the meringues
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/white sugar (¾ cup + 1 tbsp)
  • 2 tsp coffee essence

  • For the filling
  • 300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
  • ½ tsp coffee essence

  • For the decoration
  • 1 level tsp cocoa powder

  • You will also need a large piping bag fitted with a medium-sized nozzle.


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (gas 1).

  4. Whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a spoonful at a time, whisking well between each addition. Sprinkle over the coffee essence and whisk again until blended in. The meringue should form stiff peaks and be glossy.

  5. Line two baking sheets with baking paper. (Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.)

  6. Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper. Bake in the centre of the oven for 1 hour until the meringues are dry. Allow to cool, then remove from the paper. (If you want really crispy meringues, then leave to cool in the oven with the door slightly ajar.)

  7. For the filling
  8. Whip the cream and coffee essence until soft peaks form. Use to sandwich the meringues together in pairs.

  9. To serve
  10. Dust a coating of cocoa powder over the meringues using a small sieve.

  11. Tip
  12. If you like your meringues really crisp and have the time, leave them to cool in the oven with the door slightly ajar.

Updated: September 22, 2018

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: