Coffee Meringues
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 tsp vanilla
- 1 1/2 tbsp instant espresso powder
- 1 tsp whole roasted coffee beans
- 1.tn 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.tpoon 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.take in a 200C oven until meringues are light brown and give slightly when gently pressed 1 1/4 to 1 1/2; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.
- 4.tlide a spatula under meringues to release
egg whites, cream of tartar, sugar, vanilla, espresso powder, coffee beans
Taken from www.epicurious.com/recipes/member/views/coffee-meringues-1275629 (may not work)