Best Cappuccino Swirl Meringues Recipes

CAPPUCCINO SWIRL MERINGUES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag or large resealable plastic bag with a star tip.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form. Beat in 3/4 teaspoon vanilla. Transfer half of the meringue to a separate bowl; beat the espresso powder and the remaining 1/4 teaspoon vanilla into the remaining meringue.
• Holding the pastry bag in your hand, use a rubber spatula to spread the plain meringue on one side of the bag, filling the bag only half full. Turn the bag around and spread the coffee meringue on the other half of the bag. Twist the end of the bag so the 2 colors squish together. Pipe 1 1/2-inch meringues on the baking sheets, about 2 inches apart. Decorate with sprinkles.
• Bake, switching the pans halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until dry and crisp, about 1 more hour.

CAPPUCCINO SWIRL MERINGUES

Steps:

• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat egg whites on medium speed until foamy. Once foamy, increase heat to medium-high.
• When meringue has reached soft peaks, gradually add the sugar (while mixing) to the egg whites. continue beating egg whites until glossy and stiff peaks form. Add ¼ teaspoon vanilla, and mix to combine.
• Transfer half the meringue to a medium sized mixing bowl.
• In a small bowl, combine hot water and instant coffee. Give the coffee a quick stir to make sure all the granules have dissolved.
• Add remaining ¼ teaspoon vanilla to the meringue your just set aside in the second bowl. Stir in extract.
• To the other half of the meringue, add the coffee. Stir to combine.
• Fit a pastry bag with a large open star decorating tip (or other large piping tip you like). Spoon the vanilla meringue into the pastry bag, but only on one side of the bag. Spoon the coffee meringue on the other side of the bag. (see picture)
• Close the pastry bag, and twist the end so the meringue is taught in the bag. Place piping tip over parchment paper, close to the pan. Squeeze the bag, holding the tip in place, until the meringue is the size you'd like (about 1 to 1½-inches wide). Release pressure on the bag, and lift the piping tip away from the meringue. Repeat, spacing meringue bout 1 inch apart, until baking sheet if full or meringue runs out.
• Bake for 2 hours. After 2 hours, turn off your oven and allow meringues to remain inside for another hour to slowly cool. If you take them out of the oven right after 2 hours, the meringues will crack from the drastic temperature change.
• Remove from oven after the cooling hour. Gently peel the meringues off the parchment paper. Enjoy!