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Coffee Meringues
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Coffee Meringues
These are soft and gooey inside. Serve them with after-dinner coffee, or turn them into a stunning dessert with slices of fresh orange, crème fraîche, and more coffee syrup drizzled over the top.
- Preparation time: 30 minutes, plus cooling
- Cooking time: 1 hour, plus overnight drying
- Total time: 24 hours
Makes: 12 meringues
Ingredients
- Coffee syrup
- 200g caster sugar
- 150ml hot espresso coffee (try Kenya AA)
- Meringue
- 5 medium egg whites
- 300g golden caster sugar
Method
- Make the syrup. Put the sugar in a pan with 100ml water. Heat gently until the sugar dissolves, then bring to the boil. Boil for 10-12 minutes until deep amber. Remove from the heat and carefully add the espresso (it will spit). Return to the heat and cook for 5-6 minutes until you have a thick syrup. Cool completely. You'll have more syrup than you need for this recipe - try it with ice cream.
- Preheat the oven to 120°C/gas ½. Line two baking sheets with baking parchment.
- Whisk the egg whites until stiff, then gradually add the sugar, whisking well between each addition, until you have a thick, glossy meringue. Fold in 3 tbsp of the coffee syrup, allowing it to marble through the mixture.
- Spoon 6 large mounds of meringue on to each tray, spaced well apart. Bake for 1 hour. Don't open the oven, but switch it off and leave the meringues inside to dry overnight.
Comments
This recipe was first published in October 2002.
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