Traditional meringues with a coffee kick!
Step by Step Instructions
- 4 large egg whites
- ¼ teaspoon salt
- 1 cup sugar
- 3 Tbsp instant coffee granules
- 1 teaspoon vanilla extract
Preheat the oven to 1200, line 2 cookie sheets with parchment paper. Set aside.Preheat the oven to 1200, line 2 cookie sheets with parchment paper. Set aside.Place the egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat the egg whites on high speed for 4 to 5 minutes.Add the sugar a tablespoon at a time while beating continuously on medium/high speed until the meringue is glossy and holds stiff peaks, about 10 to 12 minutes. With a spatula, fold in the coffee and vanilla until the coffee is mixed in just enough to create stripes.Fit a pastry bag with a large piping tip and roll down the top a few times. If you don’t have a pastry bag, use a large Ziploc bag (you won’t need a piping tip); fold the bag 2 to 3 times to make a cuff on the outside of the bag. Using a spatula, transfer the meringue from the mixing bowl into the pastry or Ziploc bag. Unroll the cuff and twist the top a few times, to close the bag and force the meringue into the bottom of the bag.If you are using a plastic bag, use scissors to snip a very small corner off of the bag. Squeeze 1 1/2 inch circles of meringue onto the cookie sheets. If it is coming out too slowly, snip the hole a little bigger. If you squeeze slowly and then pull the tip up you will get a pretty top.Place in the preheated oven and bake for 2 hours. Turn the oven off and leave the oven door partially open. Leave the meringues in the oven for at least another hour.Remove the meringues from the oven and carefully peel them from the paper. If they stick at all, return them to the oven for another 30 minutes to finish drying out. Cool completely on oven racks. Store in an airtight container.