Coffee Meringues Recipe

Coffee Meringues Recipes

Ingredients :

2 egg whites

125g caster sugar

1 tbsp instant coffee powder

300ml double cream

2 tbsp Tia Maria

pistachios, to decorate

Method :
  1. Line 2 baking sheets with nonstick paper or baking parchment.
  2. Draw six 7,5cm inch circles and six 5cm circles on the paper with a pencil.
  3. Whisk the egg whites until stiff, then whisk in the sugar, 1 tbsp at a time.
  4. Add the coffee powder and continue whisking until the meringue is very stiff and holds its shape.
  5. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe within the circles to form meringue disks.
  6. Bake in oven, 225F, gas mark 1/4, 90 minutes until crisp.
  7. Peel the paper carefully off the meringues, cool on a wire rack.
  8. Whip the cream and liqueur together in a bowl until stiff.
  9. Spoon into a piping bag fitted with a large fluted nozzle and pipe 3/4 of the cream on to the larger meringue circles.
  10. Top with small circles, then pipe a whirl of cream on each one.
  11. Toast the pistachios in a dry frying pan, stir until they turn a golden brown.
  12. Allow to cool slightly, decorate.
  13. Meringues is ready to serve with remaining cream.

Serves 5

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