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).
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
MERINGUES
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Provided by Colin Cowie
Categories Mixer Egg Dessert Bake Easter Low Fat Vanilla Spring Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 meringues
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 250 degrees.
- 2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
- 3. Mix the sugars and set aside.
- 4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
- 5. Add the vanilla and beat at high speed until stiff and glossy.
- 6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
- 7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
- 8. When ready to serve, carefully peel away the paper or foil.
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
HAZELNUT BUTTER AND COFFEE MERINGUES
For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
Provided by Alison Roman
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.
ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.
Provided by Shirley O. Corriher
Categories Dessert Soufflé/Meringue Egg Vanilla Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes enough meringue for two 9-inch (23-cm) pies or one "Mile-High" meringue
Number Of Ingredients 9
Steps:
- Place a shelf in the middle of the oven. Place a baking stone on it and preheat oven to 375°F/191°C.
- In a small saucepan, heat the cornstarch and ⅓ cup (79 ml) cool water over medium heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed.
- Read Egg-White Foams and Meringues At a Glance (see below). Follow precautions - scrupulously clean bowl and beater.
- In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. Add in ¼ cup (1.8 oz/50 g) sugar and continue to beat.
- In a heavy unlined saucepan, stir together remaining 1¾ cups (12.3 oz/347 g) of the sugar, the corn syrup, and ½ cup (118 ml) water. Bring to a boil, rinse down the sides of the pan with the water on a pastry brush. Attach a candy thermometer to the saucepan, and continue to boil the syrup until it reaches 248°F/120°C (hard-ball stage).
- Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248°F/120°C. Rinse a 2-cup (473 ml) heatproof glass measuring cup with a spout with the hottest tap water and dry well. When the syrup reaches 248°F/120°C, carefully pour the syrup into the cup. Drizzle the hot sugar syrup into the meringue while beating on medium speed. Try to avoid drizzling the syrup on the beaters or the sides of the bowl. The meringue will swell dramatically and fill the whole bowl. Beat until the meringue has cooled, about 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons (45 ml) of the reserved cornstarch paste, 1 tablespoon (15 ml) at a time. The meringue is essentially cooked but it is still snow white. It is the perfect palette for a masterpiece.
- Spread the meringue on the pie. Place the pie in the middle of the oven and bake for about 10 minutes - just until the ridges are brown - then remove from the oven and touch up with a blowtorch as desired. (I think that you have to be very experienced to brown a meringue with a blowtorch alone. It is easier to bake just until you start getting color on the ridges, then pull out of the oven and touch up with the blowtorch.)
- Egg-White Foams and Meringues At a Glance
- What to do? Use scrupulously clean bowl and beaters for egg whites. Use fresh egg whites. Why? Any oil or grease will wreck an egg-white foam.
- What to do? Use room-temperature eggs. Why? Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time.
- What to do? Separate the eggs using the three-bowl method. Why? Even a trace of egg yolk will deflate an egg-white foam.
- What to do? Use a copper bowl or add ⅛ teaspoon cream of tartar per egg white. Why? To get a more stable foam that will hold up better in cooking.
- What to do? For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then-do not wait until too late. Why? Adding sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand.
- What to do? Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. Why? Overbeaten egg-white foams become dry and rigid and will not expand in a hot oven.
- What to do? Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding the sugar. Why? Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut.
More about "caramel coffee meringues recipe epicuriouscom recipes"
CARAMEL MERINGUES FILLED WITH COFFEE CREAM - NZ HERALD
From nzherald.co.nz
Servings 10Estimated Reading Time 1 minCategory Bite Team to CheckTotal Time 1 hr 30 mins
- Preheat the oven to 125C. Put the egg white and cream of tartar into a medium bowl and whisk until snowy.
- Add the sugar gradually, whisking constantly. Continue whisking until the mixture is stiff and glossy.
- Line a baking tray with baking paper and drop 20 (approx) heaped teaspoonfuls of the meringue on to the tray.
COFFEE MERINGUE RECIPE | HOW TO MAKE COFFEE …
From bakingmad.com
Servings 1Total Time 2 hrs 30 mins
COFFEE MERINGUES RECIPE -SUNSET MAGAZINE
From sunset.com
CARAMEL MERINGUE PIE - BETTER HOMES & GARDENS
From bhg.com
GLUTEN-FREE COFFEE MERINGUES RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRAPEFRUIT MERINGUE PIE WITH CARAMEL SAUCE - FOOD & WINE
From foodandwine.com
HOW TO MAKE CARAMEL SYRUP FOR COFFEE - COPYKAT RECIPES
From copykat.com
CARAMEL PIE WITH MERINGUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SALTED CARAMEL SWISS MERINGUE BUTTERCREAM | BIGGER BOLDER BAKING
From biggerbolderbaking.com
COFFEE MERINGUE RECIPE WITH CREAM - GREAT BRITISH CHEFS
From greatbritishchefs.com
CARAMEL COFFEE RECIPE (CARAMEL BRûLéE) - FOXES LOVE LEMONS
From foxeslovelemons.com
ESPRESSO MERINGUES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CARAMEL COFFEE MERINGUES | CARAMEL RECIPES, MERINGUE RECIPE, FOOD
From pinterest.ca
COFFEE MERINGUES RECIPE - COOK.ME RECIPES
From cook.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love