How to Prepare Yummy Crispy Coffee Meringue

Crispy Coffee Meringue. Crispy Coffee Meringue Here is another recipe to use up your leftover Egg White. I am not a big fan of Meringue as it tastes just sugary, but Coffee Meringue is absolutely delicious. Great recipe for Crispy Coffee Meringue.

Carefully spread the meringue with a palette knife onto the circles on the parchment paper. The disks should peel easily from the paper. Turn oven off and let meringues finish cooling in oven for a few hours or overnight. You can have Crispy Coffee Meringue using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crispy Coffee Meringue

1. It's of Egg White.
2. Prepare of Instant Coffee Granules.
3. It's of Caster Sugar.

Layers of vanilla sponge sandwiched with coffee butter cream and crispy meringue covered with roasted cashew nuts on top with crispy meringue and chocolate garnish. That makes them perfect holiday celebration fare. Swiss meringue is made by combining sugar, cream of tartar or other acid, and egg whites, and heating them in a double boiler over boiling water. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam.

Crispy Coffee Meringue instructions

1. Preheat oven to 100℃. Line a tray with baking paper..
2. Place Egg White and Coffee Granules in a clean & dry bowl, mix a little bit with a clean & dry spoon, and set aside for a minute. Using a whisk or electric mixer, whisk until soft peaks form..
3. Gradually add Caster Sugar, beating well until meringue is thick and glossy and sugar is well dissolved..
4. Place the meringue in a piping bag (or strong plastic bag), and pipe out onto the baking paper into 2-3cm in diameter. *Note: You can make larger pieces, but you need to alter the cooking time accordingly..
5. Bake for 1 hour or until dry. *Note: It hardens when cooled..

The only trick is keeping the meringue crispy beyond that first day… Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter. Galton Blackiston shows how meringue makes the perfect ending to a meal, satisfyingly sweet yet light and crisp too. This is a unique way to combine after-dinner coffee with a dessert that still maintains the flavour of coffee, but pairs with fruit flavours like passion fruit. When you add brewed coffee to meringue, the end result is a melt-in-your-mouth treat that starts out crispy and ends up as a pure kiss of coffee flavor.