Coffee – the elixir of life.
It comes in many shapes, sizes, roasts, brews and strengths and is woven throughout cultures around the world.
Grab a cup and settle in for some culinary daydreaming and inspiration. Thanks, Julie!
Coffee Meringues by Julie van Rosendaal
I adore my morning coffee – but love an afternoon fix too, even though if I drink a cuppa too late in the day, it will keep me up at night. At a holiday cookie exchange a few years ago, a friend brought a batch of light, airy coffee meringues; I’d have never thought of that combo, but it was like a creamy latte you could eat with your fingers. This formula is adapted from Sunset magazine.
3 large egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
1 Tbsp instant espresso powder (Don’t have espresso powder? Try one of these substitutes from The Kichn)
whole roasted coffee beans, for garnish
Preheat the oven to 200˚F.
In a large, clean glass or stainless steel bowl, beat the egg whites and cream of tartar until foamy with soft peaks; gradually add the sugar, beating constantly until the mixture forms stiff peaks and has the consistency of shaving foam.
Beat in the espresso powder and vanilla.
Line a baking sheet or two with parchment and if you like, spoon the meringue into a large, heavy duty zip-lock bag. Snip off a corner and pipe the mixture onto the prepared sheet. (Alternatively, drop in mounds from a
spoon.) Place a coffee bean on the top of each mound.
Bake for 1 to 1 1/2 hours, until pale golden and set. Turn off the oven, but leave the meringues inside for at least an hour to dry as they cool.
Makes about 2 dozen meringues.