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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:
Coffee Meringue Kisses
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
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