Coffee meringue
Description
Coffee meringue is very easy to prepare. If you're making this dessert for the first time, remember a few rules. The bowl in which you'll beat the egg whites must be dry and clean. The temperature of the egg whites doesn't matter. The only difference is that cold egg whites whip slightly faster than those at room temperature, but room-temperature whites hold their shape better and longer. If your oven doesn't have a temperature setting, set it to the lowest possible heat.
Instructions
- 1
Step 1
Prepare the ingredients for making meringue.
- 2
Step 2
Separate the egg whites from the yolks.
- 3
Step 3
Place the egg whites in a deep bowl and beat until stiff, fluffy foam forms.
- 4
Step 4
Gradually add all the sugar to the egg whites, continuing to beat. A thick, glossy, dense mixture should result.
- 5
Step 5
Put instant coffee into a small container.
- 6
Step 6
Pour water into the coffee and stir until completely dissolved.
- 7
Step 7
Pour the coffee with water into the beaten egg whites.
- 8
Step 8
Gently mix with a spatula or beat again with a mixer until a smooth, creamy consistency is achieved.
- 9
Step 9
Using a pastry bag with a tip, pipe the meringue onto a baking sheet lined with parchment paper.
- 10
Step 10
Fill the entire baking sheet with coffee meringue.
- 11
Step 11
Dry the meringue in the oven at a temperature of 100-110 degrees until the meringue easily comes off the baking paper. This takes 1.5-2 hours, depending on the oven.
- 12
Step 12
The coffee meringue is ready. Serve for dessert.