This week is National Coffee Week so whats better to celebrate it with than a Coffee meringues.
Fresh, moist, crunchy and chewy and full of whipped cream.
Coffee Meringues, a trip down memory lane…
My childhood memories give me a lot of inspiration for my cooking and baking today. Watching Celebrity Bake Off a few weeks ago reminded me about one of my favourite Coffee Meringues. A special simple desert from the best bakery in town where I was born.
Every time I went there the choice was pretty difficult. No only the well known classics to choose from but now and again a special new treat was popping in. In almost all cases my first choice were Coffee Meringues.
Pretty. Flawless. Always fresh and full of whipped cream.
We were allowed to eat Coffee Meringues because it was made with Inka. We have this special wheat coffee in Poland. It is extremely tasty and contains absolutely no caffeine. When I was younger Inka was served with breakfast or with supper. It was very popular and probably even more consumed than hot chocolate at that time. Usually made with only milk or half and half with water.
Therefore it was totally safe for us or any kids to have Coffee Meringues.
Today I am recreating my childhood taste with some Inka that I have left over from my latest trip to Poland. When making Coffee Meringues you can use ordinary instant coffee or any other alternative as it only contains tiny amount.
Tasty clouds of happiness.
Coffee Meringues are very easy to make. They don’t require any special skills or equipment. You can eat them straight away or leave to soften for a few days.
Giant, delicate, light, crunchy and gooey Coffee Meringues are sandwiched with delicious whipped cream. When fresh the crunchy shell brakes as you bite it and it’s soft centre amazingly complimented by the cream.
Turn the oven to 145C.
To make 8 giant halves you will need:
- 5 large, organic eggs whites (you can use the left over egg yolks in this delicious Princess Plaits biscuits recipe!)
- small pinch of salt
Start by whisking on fast speed for a few minutes until the mixture become stiff.
While the mixer is still on add slowly to the mixture, spoon after spoon:
- 300g sugar
- 3 tbsp instant coffee
- 2 tsp spoons of boiling water
Gently stir in the coffee into the mix.
Spoon it on to a baking sheet. The recipe makes 8 large Coffee meringues. That’s about 2 spoons of mixture each.
Bake at 145C preheated oven for approximately 1 hour.
In the meantime you can whip
- small pot of double cream
- 1 – 2 tbs icing sugar
Keep it in the refrigerator until the Coffee meringues are ready.
Sandwich Coffee meringues with the cream as soon they are fully cooled. Eat straight away or keep it for later.
I am sure you will love these!!