IRISH COFFEE
Indulge dinner guests with a classic Irish coffee at the end of a dinner party. Made with Irish whiskey, cream and coffee, it's a decadent finale to a meal
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Lightly whip the cream just so it's very slightly thickened, then set aside.
- Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.
Nutrition Facts : Calories 436 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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
COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES
Delicate cookies and purchased ice cream produce a grown-up version of a playground favorite.
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
- Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
- Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
- Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
- Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)
IRISH COFFEE
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Categories Gourmet Cocktail Alcoholic Coffee Whiskey Milk/Cream Christmas Fall Winter Drink
Yield Serves 1
Number Of Ingredients 4
Steps:
- Whip heavy cream with sugar until it just holds stiff peaks.
- Pour Irish whiskey into a mug or Irish coffee glass and add enough of the coffee to fill it three-fourths full. Spoon whipped cream on top.
IRISH COFFEE MERINGUE
For true coffee enthusiasts, this is a must try! This makes one large 7" meringue for the whole group! You can opt to make individual meringues.
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper.
- Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks.
- Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites.
- Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp.
- The disks should peel easily from the paper. Allow to cool completely.
- Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream.
- Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.
Nutrition Facts : Calories 118.7, Fat 2.8, SaturatedFat 1.7, Cholesterol 9.5, Sodium 34.8, Carbohydrate 19.4, Sugar 18.4, Protein 1.6
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).
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.
More about "irish coffee meringues recipe epicuriouscom recipes"
HAZELNUT BUTTER AND COFFEE MERINGUES RECIPE | BON APPéTIT
From bonappetit.com
COFFEE MERINGUES RECIPE – SUNSET MAGAZINE
From sunset.com
IRISH COFFEE MERINGUES RECIPE EPICURIOUSCOM
From tfrecipes.com
EASY DESSERT RECIPES: THE ULTIMATE COFFEE MERINGUES
From abouttimemagazine.co.uk
IRISH COFFEE RECIPE | EPICURIOUS
From epicurious.com
IRISH ESPRESSO MERINGUE GâTEAU RECIPE – IRISH FOODIES
From irishfoodies.com
RORY'S IRISH COFFEE MERINGUE WITH WHISKEY CREAM - RTÉ
From rte.ie
IRISH COFFEE MERINGUE GâTEAU RECIPE - LOVEFOOD.COM
From lovefood.com
BAILEYS COFFEE MERINGUE ROULADE WITH TOASTED ALMONDS RECIPE
From irishcentral.com
IRISH COFFEE MERINGUE CAKE | ELLE GOURMET
From ellegourmet.ca
COFFEE MERINGUES RECIPE - COOK.ME RECIPES
From cook.me
COFFEE MERINGUE RECIPE | HOW TO MAKE COFFEE MERINGUE | BAKING …
From bakingmad.com
RECIPES & MENUS | EPICURIOUS
From epicurious.com
BEST COFFEE MERINGUE RECIPE - HOW TO MAKE MINI COFFEE MERINGUES - FOOD52
From food52.com
FOR THE SHINIEST COOKIE ICING, MERINGUE POWDER IS A MUST
From epicurious.com
IRISH COFFEE MERINGUES RECIPE
From recipegoldmine.com
ORIGINAL IRISH COFFEE RECIPE: HOW TO MAKE IT - THE SPRUCE EATS
From thespruceeats.com
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