Crispy coffee meringue is a fairly light and simple baking. Thanks to the coffee aroma and taste, the meringue is not too cloying and not particularly sweet. But, as with other recipes, here you need to know a few rules.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Every sweet tooth will be tempted by the delicious crispy meringue. Such small cakes will decorate any tea party, and coffee lovers will be delighted with the coffee taste. After all, coffee is a unique product. It can be found not only in a wide variety of drinks, but also in confectionery. For example, one of the delicious desserts is coffee meringue. In principle, in fact, this is an analogue of the classic ordinary meringue, but with a pleasant subtle aroma and coffee taste. This meringue keeps its shape remarkably, so it can be used both for independent use and for making sweets and decorating cakes. Therefore, every housewife must have such a recipe. In addition, only classic meringues can be found on store shelves. Therefore, this is a great reason to make a coffee dessert at home using this recipe. The main thing is to know some secrets:
- First, the yolks from the proteins must be very carefully separated. Not a drop of yolk should be in the protein.
- Second, the proteins must be at room temperature. Therefore, the eggs must first be removed from the refrigerator.
- Thirdly, it is advisable to use powdered sugar. It breaks better with a mixer.
- Classic combination of sugar and protein: 50 g per protein. But this option can be adjusted to suit your taste.
- The dishes for whipping are taken clean, dry and fat-free.
- The product is usually baked at 100 ° C for 1 hour, however, the ovens are different for all housewives, so the numbers are approximate. It is necessary to try and, if necessary, adjust the set temperature.
- Caloric content per 100 g - 304 kcal.
- Servings - about 20
- Cooking time - 10 minutes for whipping, about 1 hour for drying
Ingredients:
- Eggs - 2 pcs.
- Instant coffee - 1 tablespoon
- Powdered sugar - 100 g or to taste
How to prepare a coffee meringue step by step:
1. Place the proteins in a clean and dry container. Take a mixer with whisk.
2. Turn on the mixer and start whisking the egg whites at a slow speed. So it will be more oxygenated and more airy. After a tablespoon, gradually begin to add the icing sugar. At the same time, do not stop whipping. Once the sugar has dissolved, add the next serving.
3. Whisk the whites until firm white peaks and a white foam form. When they reach for the whisk, leaving the "beak", it means that they have reached the desired consistency. Then add coffee.
4. Rotate the mixer for just a few seconds to distribute the coffee evenly.
5. Line a baking sheet with oiled parchment and precipitate the whites. This can be done with a pastry syringe or bag. If they are not available, simply lay out the proteins with a tablespoon. Then, of course, they will have a shapeless appearance, but the taste will still be wonderful.
Heat the oven to 100 degrees and send the proteins to dry for about one hour. When doing this, keep the door of the brazier ajar. But the readiness time may be different. Therefore, watch the preparation. When the proteins are rough, remove them from the oven and leave to cool to room temperature. Then you can start tasting or use for making desserts.
See also a video recipe on how to make a coffee meringue.
