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Thursday, August 11, 2011

Coffee Meringue

 5 egg whites @ room temp
1/4 + 1/8 tsp cream of tartar
1 cup sugar ( you can add another 2 tbsp if you prefer to make it sweeter)
1 1/2 tsp coffee extract

Line cookie sheet with wax or parchment paper.  You may have to use several cookies, depending on how many and the size of your piped meringues

Preheat oven at 200 degrees F

Make sure your mixing bowl is clean & grease free.  At medium speed, beat egg whites in a large bowl until foamy.  Add cream of tartar.  Increase speed to high and continue beating until soft peaks form.  Start adding sugar gradually beating for about 6 minutes until stiff.  Immediately add coffee extract and beat for another minute until well mixed.

Using a spatula, scoop meringue into a pastry bag.  Pipe to desired size onto the cookie sheet using a star tip.  Give enough space in between each meringue.  Bake for about 1 1/2 - 2 hours until it's dry to the touch. You can bake it for up to 3 hours if you prefer it to be more crispy.  I personally like it a little soft inside which is why I only go up to an hour and a half.  Either way, it melts in your mouth!!

Allow meringues to cool on cookie sheets then store in an airtight container at room temperature.  Enjoy!