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
IRISH COFFEE MERINGUES
A whipped cream filling spiked with Irish cream liqueur is gently cradled between crisp coffee-flavored meringues.
Provided by shawnajean
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For meringues, in a medium bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line an extra-large baking sheet with parchment paper or plain brown paper. Draw twelve 3x1-1/2-inch ovals on paper about 2 inches apart; set aside.
- Place almonds in a food processor bowl. Cover and process until finely ground, but dry (not oily); set aside.
- In a small bowl, combine sugar and espresso powder or coffee crystals. Add vanilla, cream of tartar, and salt to the egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar mixture, 1 tablespoon at a time, beating about 5 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in ground almonds.
- Using a spoon or spatula, spread meringue mixture over the ovals on the prepared baking sheet. Bake in a 300 degree F oven for 15 minutes. Turn off oven. Let meringues dry in oven with door closed for 1 hour. (do not open oven.).
- For filling, in a chilled medium bowl combine the whipping cream and the Irish cream liqueur or cold coffee. Beat with an electric mixer on low speed until soft peaks form (tips curl).
- To assemble, place 1 meringue on a dessert plate, flat side down. Spoon about 1/4 cup of the filling over meringue. Top with another meringue, flat side down; press gently until filling spreads to edges. Repeat with remaining meringues and filling, making 6 stacks. Cover and refrigerate for 30 to 60 minutes. Cover and chill remaining whipped cream mixture.
- To serve, sift cocoa powder over meringues. If desired, garnish with chocolate-covered coffee beans. Makes 6t servings.
- Make-ahead tip: If you like, prepare meringues ahead and store them in an airtight container for up to a week.
Nutrition Facts : Calories 283, Fat 19.2, SaturatedFat 9.5, Cholesterol 54.3, Sodium 59.4, Carbohydrate 25.4, Fiber 1.1, Sugar 22.9, Protein 3.9
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.
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
COFFEE-MERINGUE ACORNS
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h35m
Yield Makes about 100 meringues
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
- Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
- Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue "kisses," each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
- Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.
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