Snacks and Light Meals Recipes -
Coffee Meringues
Recipe
Desserts
Recipes
-
Coffee Meringues Recipe
Ingredients
Serves
6
2 egg whites
125 g/4 oz caster
sugar
1
tablespoon instant coffee powder
300
ml/1/2
pint double cream
2
tablespoons Tia Maria or other
coffee-flavored liqueur
pistachios or almonds, to decorate
Method:
Line
2 baking sheets with nonstick paper or baking parchment. Draw six
7.5 cm/3 inch circles and six 5 cm/2 inch circles on
the paper with a pencil.
Whisk the egg whites until stiff, then whisk in the
sugar, 1 tablespoon at a time. Add the coffee powder
and continue whisking until the meringue is very
stiff and holds its shape.
Spoon into a piping bag
fitted with a 1 cm/1/2 inch plain nozzle and
pipe within the circles to form meringue disks.
Bake
in a preheated oven, 110°C (225°F), Gas Mark
1/4, for 1 1/2
hours until crisp. Peel the paper carefully off the
meringues, then cool on a wire rack.
Whip the cream and liqueur together in a bowl until
stiff. Spoon into a piping bag fitted with a large
fluted nozzle and pipe three-quarters of the cream
on to the larger meringue circles.
Top with the
small circles, then pipe a whirl of cream on each
one. Toast the pistachios or almonds in a dry frying
pan, stirring continuously until they turn a golden
brown.
Allow to cool slightly, then use to decorate
the meringues. Serve the meringues with the
remaining cream.