Coffee Recipes – Coffee Meringue Kisses
Most people are familiar with meringue as the light, crispy/gooey topping on a lemon meringue pie, but there’s so much more to the delicate egg-white treat. 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.
You may have heard horror stories about making meringues, but it’s really not as difficult as people make it out to be. There are a few key things to keep in mind:
- Your beaters, bowl and spatula must be scrupulously clean. Even the smallest bit of grease or fat can make your meringues grainy.
- Copper bowls work best for whipping egg whites — but they’re not a necessity. Use stainless steel or glass bowls. Avoid plastic bowls or anything porous.
- Separate eggs when they’re cold. Whip egg whites when they’re warm.
- Separate each egg separately to avoid even a drop of egg yolk.
Coffee Meringue Kisses
- 6 egg whites, room temperature
- 3/4 tsp cream of tartar
- 1 1/4 cups superfine white sugar
- 1/8 tsp salt
- 3 tbsp espresso, brewed as below
- Espresso maker or
- Saucepan and cloth coffee filter
- Metal or glass bowl
- Electric mixer
- Parchment paper
- Pastry bag with piping tip
- Cookie sheet
Prepare the Coffee
This recipe requires very strong, intense coffee because you have to use so little of it. If you have an espresso machine with a double filter basket, fill it with a double dose of coffee but pull a single shot to make double-strength espresso.
If you don’t have an espresso maker, add 1/2 cup of finely ground coffee to 1 1/2 cups of water in a small saucepan. Bring the coffee to a simmer and remove it from the heat. Stir for 15 to 20 seconds and strain through a cloth coffee strainer or a drip filter.
If you want very smooth coffee without any acidic overtones, cold brew your coffee the night before. Mix 1/2 cup of finely ground coffee with 1 1/2 cups of cold water in a covered jar or pitcher. Stir it well to make sure all the coffee grounds are wet. Put the jar in your refrigerator for 6 hours or overnight. Strain the mixture through a cloth coffee filter and discard the grounds. You can store the remainder of the coffee concentrate in a covered jar for up to a week in your refrigerator to use in other recipes or mix it with hot water to make coffee.
Make the Meringues
- Preheat the oven to 275 F.
- Line a cookie sheet with parchment paper and set it aside.
- In a small metal or glass bowl, whip the egg whites on high speed until they are foamy and light.
- Sprinkle the egg whites with cream of tartar and salt and continue beating until the egg whites form soft peaks.
- Hint: Stop the mixer. Lift the beaters out of the mixture. If the tips of the peaks droop over, you’ve got them just right.
- Gradually add the sugar and coffee, alternating them, while beating. Make sure that each addition is fully incorporated before adding more.
- Continue beating until stiff peaks form, about 5 to 8 minutes.
- Hint: Stop the mixer. Lift the beaters. If the tips of the peaks stand up stiff and straight without drooping, the egg whites are ready.
- Fit a star tip onto the end of a pastry bag. Fill the bag about 3/4ths full with meringue mixture.
- Pipe out 1 to 1 1/2 inch stars onto the parchment-lined cookie sheet, spacing them about 2 inches apart.
- Bake for 30 minutes or until the meringues are dry to the touch.
- Turn off the oven and leave the tray of meringues in the oven until the oven is completely cool, about an hour.
- Store the coffee meringue kisses in an airtight container.