IRISH COFFEE MERINGUES
Categories Coffee Milk/Cream Mixer Egg Dessert Bake St. Patrick's Day Whiskey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- For meringues:
- Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.
- Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)
- For filling:
- Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
- Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)
- Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.
CARAMEL COFFEE MERINGUES
Categories Coffee Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Make meringues:
- Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
- Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks.
- Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.)
- Make syrup:
- Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.
- Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.
- Make topping and serve meringues:
- Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream.
- *Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
- **Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).
COFFEE MERINGUES
Elegant little after-dinner treats, delicately flavored with coffee and dipped in chocolate. Low carb and low fat, perfect snacks in moderation for diabetics. Three or four of these only amounts to 12-16 grams of carbohydrates and only a trace of fat. Also low in sodium
Provided by Gigi6287
Categories Candy
Time 1h
Yield 42 meringues
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees F.
- Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
- Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
- Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
- Fold in confectioners' sugar.
- Stir coffee granules into warm water in small bowl until dissolved.
- Fold into meringue.
- Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
- Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
- Bake on lowest rack in oven for 35-40 minutes until dry.
- Turn oven off and let meringues stand in unopened oven until cool.
- Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
- Removed from heat.
- Stir until smooth.
- Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
- Place on foil or waxed paper-lined cookie sheets.
- Let stand in cool place until chocolate is set.
- Do not chill.
- Store in airtight containers.
Nutrition Facts : Calories 24, Fat 0.8, SaturatedFat 0.5, Sodium 3, Carbohydrate 4.3, Fiber 0.2, Sugar 4, Protein 0.3
COFFEE ALMOND MERINGUES
I love meringue cookies!! I used to BEG my mom to make them when I was young, and now I make them for myself. This recipe is from Sandra Lee and a Folgers recipe booklet I recieved.
Provided by SkinnyMinnie
Categories Drop Cookies
Time 1h10m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 250ºF.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
- Add the salt, cream of tartar, and cinnamon.
- Beat with mixer until soft peaks slowly form.
- Gently add both sugars and almond extract.
- Beat until stiff peaks form.
- With a rubber spatula, fold in the toasted slivered almonds.
- Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet.
- Bake for 30-35 minute.
- Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
- Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
- Peel the cookies from the parchment and store in an air tight container.
Nutrition Facts : Calories 33.6, Fat 0.8, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 6.2, Fiber 0.2, Sugar 5.8, Protein 0.7
HAZELNUT BUTTER AND COFFEE MERINGUES RECIPE - (4.7/5)
Provided by á-114543
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, about 10 to 12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool. Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside. Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes. Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter. Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2½ hours. Turn off heat and let cool in oven. DO AHEAD: Meringues can be made 2 days ahead. Store airtight at room temperature.
HAZELNUT BUTTER AND COFFEE MERINGUES
Provided by Alison Roman
Categories Coffee Egg Low Fat Hazelnut Bon Appétit
Yield Makes about 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
- Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.
- Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes.
- Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.
- Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2 1/2 hours. Turn off heat and let cool in oven.
- Do ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.
SPICED MERINGUES WITH COFFEE-SOAKED PRUNES
The mixed spice in the meringues and plump, juicy prunes give a Christmassy flavour to this budget dinner party dessert
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 150C/fan 130C/gas 2 and line 2 baking sheets with baking parchment. Put the egg whites in a clean bowl and beat with an electric whisk until thickened and frothy. While whisking, add sugar 1 tbsp at a time until the mix is stiff and glossy. Fold in the spice.
- Working quickly, pile 8 big spoonfuls of the meringue onto the baking sheets, spacing them evenly apart. Then, with the back of a spoon, lightly flatten them and hollow out the centres to make nest shapes. Bake for 45 mins, then turn off the oven and leave the meringues inside to cool for 4 hrs or overnight. Can be made 2 days ahead and kept in an airtight container.
- Put the coffee and sugar in a pan with 200ml water. Add the prunes, bring to a simmer, then stir to dissolve the coffee. Leave to simmer for 10 mins until most of the liquid is absorbed, then take off the heat and cool. Can be made 2 days ahead and chilled.
- To serve, whip the cream until it holds its shape. Spoon onto the meringues, then top with the prunes and a little of their juice.
Nutrition Facts : Calories 426 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium
CARAMEL COFFEE MERINGUES RECIPE | EPICURIOUS.COM
How to make Caramel Coffee Meringues Recipe | Epicurious.com
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Make meringues:
- Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
- Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks.
- Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.)
- Make syrup:
- Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.
- Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.
- Make topping and serve meringues:
- Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream.
- *Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
- **Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).
- Cooks' notes:
- · The egg whites in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
- · Meringues can be chilled, loosely covered, up to 6 hours.
- · Syrup can be made 1 day ahead and kept, covered, at room temperature.
COFFEE MERINGUES
Steps:
- 1. In a bowl, with an electric mixer (filled with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder. 2. Spoon meringue in 2 inch wide mounds, about 1 inch apart, onto cooking parchment lined or butted and floured12 by 15 inch baking sheets. Gently place one coffee bean on each mound. 3. Bake in a 200C oven until meringues are light brown and give slightly when gently pressed 1 ¼ to 1 ½; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour. 4. Slide a spatula under meringues to release
IRISH COFFEE MERINGUES RECIPE | EPICURIOUS.COM
This lovely treat is usually filled with simple whipped cream and presented at teatime. Inspired by a dessert from Ballymaloe Cookery School, this one is dressed up with luscious coffee-whiskey cream and coffee-flavored meringues.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- For meringues:
- Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.
- Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)
- For filling:
- Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
- Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)
- Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.
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