Monday, September 28, 2015

Coffee Meringues

If you're looking for a textural treat, look no further than a meringue. One bite and you'll understand the beauty that is a lightly crunchy and pleasantly chewy exterior crumbling into a pillowy center. 

Plus- how lovely are these things?

  In order to make meringues socially acceptable to eat at any time of the day, I decided to step up the plain ol' recipe and make Coffee Meringues- what could be better with a morning cup of joe?

Coffee Meringues 

  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar
  • 1 tsp vanilla 
  • 1 to 1 1/2 TB instant coffee powder (depending on how strong a coffee flavor you'd like)
Line a large baking sheet with parchment paper and preheat the oven to 200.

In a stand mixer (or using a large bowl and hand mixer) whip egg whites and cream of tartar together until thick and foamy. On high speed, begin adding sugar to the egg whites, a few tablespoons at a time. This should take about a minute. 

Continue to whisk on high until egg whites have achieved stiff, glossy peaks. Whisk in vanilla and instant coffee. 

Add mixture to a piping bag (or ziploc bag with corner snipped) and pipe onto the parchment lined baking sheet- leaving approximately 1 inch between meringues. If desired, garnish each meringue with a coffee bean. 

Bake for 1 1/2 hours, turning pan halfway through baking. When time is up, turn off the oven but do not open or remove meringues. Leave in the oven for at least 1 hour. 

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