Delicious Coffee Meringues That You Can’t Resist
If you’re anything like me, you love coffee-based desserts. So when I discovered this recipe for coffee meringues with mocha cream, I knew it was a game-changer. The combination of crispy meringues and luscious mocha cream is simply irresistible.
These meringues are surprisingly easy to make, and the addition of instant coffee granules means that you can achieve the perfect coffee flavor without having to brew a fresh pot. The mocha cream takes just a few minutes to whip up and complements the meringues perfectly.
Not only do these meringues taste amazing, but they also look great. The combination of dark chocolate and coffee powder gives them an elegant, speckled appearance that is sure to impress your friends and family.
Whether you’re looking for a special dessert for a dinner party or just want to indulge in something delicious on a lazy Sunday afternoon, these coffee meringues with mocha cream are sure to hit the spot. So what are you waiting for? Let’s get started!
Why You’ll Love This Recipe
Listen up coffee and chocolate lovers! Prepare to have your taste buds sing with happiness because this recipe is bound to make you fall in love. These coffee meringues with mocha cream are a match made in heaven, and trust me, once you try them, you’ll be hooked.
Here’s why you’ll love this recipe:
Firstly, the combination of crispy and airy meringues with smooth mocha cream will create a texture explosion in your mouth that will leave you wanting more. The meringues have a delicate and sweet flavour with a hint of coffee, while the mocha cream is made from dark chocolate and instant espresso powder that gives it a bold and rich taste. Together they make for an irresistible pairing.
Secondly, this recipe is incredibly versatile. You can serve them as a dessert for dinner parties, a sweet addition to your afternoon tea or even as part of your morning breakfast spread. These treats are perfect for any occasion.
Thirdly, they are relatively easy to make- even if you’re not an experienced baker. The simple ingredients list includes egg whites, caster sugar, cornflour and white wine vinegar – all of which are pantry staples. The mocha cream is also easy to make using unsalted butter, dark chocolate and instant coffee granules.
Overall, these coffee meringues with mocha cream are an excellent choice for any occasion – whether it be a day at home or entertaining guests. So go ahead and give this recipe a try. I promise it’ll become one of your favourites!
Ingredient List
Here are all the ingredients you will need to make this scrumptious Coffee Meringues With Mocha Cream Recipe:
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1 tablespoon of Instant coffee granules
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2 teaspoons of Cornflour
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1 teaspoon of White wine vinegar
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1 cup of Caster sugar
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4 large Egg whites at room temperature
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1/4 teaspoon Salt
For the Meringues Mocha:
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2 teaspoons of Instant espresso or coffee granules
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1 tablespoon of Hot water
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1/4 teaspoon Cream of tartar
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1 cup of Caster sugar
For the Mocha Cream:
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200g Dark chocolate, finely chopped
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1 teaspoon of Instant espresso powder or coffee granules
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3 egg whites at room temperature
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Pinch salt
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3/4 cups Caster sugar
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Optional: Chocolate-covered espresso beans for topping
The Recipe How-To
Now that we have all the ingredients, it’s time to get baking! Follow the step-by-step guide below to create a delicious batch of Coffee Meringues with Mocha Cream.
Step 1: Preheat the oven
The first thing you need to do is preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. This will ensure that your meringues cook evenly – you don’t want them to burn!
Step 2: Make the meringues
In a large bowl, whisk together 4 large egg whites until soft peaks form. Gradually add 200g caster sugar, one tablespoon at a time, whisking well after each addition until stiff and glossy peaks form. Sift in 1 teaspoon cornflour, 1 teaspoon instant coffee granules, and 1 teaspoon white wine vinegar, then fold gently until everything is combined.
Step 3: Pipe the meringues
Spoon the mixture into a piping bag fitted with a star-shaped nozzle. Pipe swirls of meringue onto two baking trays lined with non-stick baking paper. Alternatively, you could use a spoon to drop heaps of the mixture onto the trays.
Step 4: Swirl in some mocha
Next up, it’s time to turn these meringues into mocha meringues! To do this, simply sprinkle some dark chocolate shavings over each meringue and use a skewer or toothpick to gently swirl the chocolate through the mixture.
Step 5: Bake the meringues
Place in your preheated oven and bake for 1 hour, or until crisp on the outside and still soft on the inside. Turn off the oven and leave the meringues inside to cool completely.
Step 6: Make the mocha cream
While your mocha meringues are cooling, it’s time to make the mocha cream. Whip 300ml double cream until it just begins to thicken. Add 1 tablespoon instant espresso powder and continue to whip until soft peaks form.
Step 7: Assemble your meringues
When your meringues have cooled, remove them from the oven and arrange them on a serving platter. Top each meringue with a dollop of mocha cream and serve immediately!
That’s it! With these simple steps, you now know how to bake delicious Coffee Meringues with Mocha Cream that are sure to impress anyone who tries them.
Substitutions and Variations
Looking to put your own spin on this coffee meringues with mocha cream recipe? No problem! There are plenty of substitutions and variations you can try to make this recipe uniquely yours.
First, let’s talk about the meringues themselves. While we used coffee granules in our recipe, you could easily substitute other flavors like matcha powder or cocoa powder for a different taste. You could also add in some chopped nuts or dried fruit for texture and flavor.
If mocha isn’t your thing, you could try using a different type of chocolate for the cream. Dark chocolate or even white chocolate would work well here, and you could add in different flavorings like peppermint extract or orange zest.
For a fun twist, you could also turn these meringues into cupcakes! Simply bake the meringue mixture in cupcake liners instead of on a baking sheet, then top with a dollop of coffee mousse or even some espresso ice cream for a decadent treat.
And if you’re feeling extra fancy, consider making a hazelnut meringue cake! Spread a layer of mocha cream between two hazelnut meringue rounds, then sprinkle with chocolate chips or drizzle with caramel sauce.
No matter which substitutions or variations you choose, these coffee meringues are sure to be a hit. Get creative and have fun with it!
Serving and Pairing
Once your coffee meringues with mocha cream are ready, they’ll be perfect served with a strong cup of coffee or espresso. The rich flavors of the chocolate and coffee in the dish make it a great after-dinner dessert or treat for any time of day.
The meringues are crisp on the outside and chewy on the inside, with a subtle coffee flavor that pairs perfectly with the creamy mocha filling. You can add a bit of extra flair by dusting some cocoa powder or sprinkling some chocolate shavings on top.
For an even more indulgent treat, try serving the coffee meringues with a scoop of espresso ice cream on top. The smooth texture of the ice cream contrasts nicely with the crunchy meringue, while the strong coffee flavor brings out the best in both desserts.
If you’re looking for a lighter pairing option, consider serving your coffee meringues alongside a simple fruit salad. The fresh, juicy fruits will provide a refreshing contrast to the richness of the mocha cream and make for a well-balanced ending to any meal.
Overall, these coffee meringues with mocha cream are versatile enough to pair well with a variety of different drinks and sides. Whether you’re enjoying them as an afternoon snack or as part of a fancy dinner party spread, they’re sure to impress and delight everyone who tries them.
Make-Ahead, Storing and Reheating
These coffee meringues with mocha cream are a delicious treat that can be made ahead of time and stored for later consumption. To make sure they remain fresh, here are some tips for storing them:
– Make-ahead: The meringues can be made up to a week in advance and stored in an airtight container at room temperature. However, the mocha cream should be made fresh just before serving.
– Storing: Keep the meringues and the mocha cream separate until you’re ready to serve them. Store the meringues in an airtight container at room temperature to keep them crispy. If you live in a humid area, consider placing a piece of bread on top of the meringues to absorb any moisture.
– Reheating: Ideally, these meringues are served at room temperature, but if you prefer them slightly warm, you can reheat them in a low oven (about 150°C) for 10-15 minutes until warmed through. Just be careful not to overheat them or they’ll become too brittle.
With these storage tips, you can enjoy these delicious mocha meringues whenever your sweet tooth calls for it!
Tips for Perfect Results
To achieve perfect results with this Coffee Meringues with Mocha Cream recipe, you’ll need to pay attention to a few key details. Here are some of my top tips:
1. Whip the Egg Whites to Stiff Peaks
The stiff peaks of egg whites are crucial for this recipe. Make sure not to overbeat them, though, or they might become dry and lead to a disappointing outcome.
2. Use Room Temperature Ingredients
Using room temperature egg whites and butter will help ensure that your meringues and cream come together smoothly. It’s best to let these ingredients come to room temperature naturally, but you can also speed up the process by briefly microwaving cold eggs or butter.
3. Gradually Add Sugar When Whipping the Meringue
When whipping the meringue, gradually add in the sugar to avoid deflating the egg whites. This will give you a light texture for your meringues that will hold their shape.
4. Sift Dry Ingredients into the Meringue
Sifting dry ingredients like cornflour and instant coffee granules before adding them into the meringue can help prevent lumps and ensure even distribution.
5. Be Gentle When Folding the Mocha Cream
When you’re folding the mocha cream into whipped up egg whites, don’t overdo it – too much folding can cause the mixture to go flat and dull-looking. Just keep folding gently until everything has been mixed together – this should only take a few strokes.
By following these tips, you’ll be able to make Mocha Meringues that are light, airy, and perfecting balanced with just a hint of coffee flavor!
Bottom Line
In conclusion, with its delectable taste and unique combination of flavors, the Coffee Meringues with Mocha Cream recipe is something that any coffee lover should try. With simple ingredients that are likely already in your kitchen, you can create a dessert that is sure to impress your guests or even just indulge yourself. Plus, with the ease of substitutions and variations suggested in this article, there are endless opportunities for creativity and personalization with this recipe.
So why not switch up your usual cup of coffee with something sweeter and more exciting for your taste buds? Try out this recipe for Coffee Meringues with Mocha Cream and experience the deliciousness for yourself. Trust me, your taste buds and guests will thank you!
Coffee Meringues With Mocha Cream Recipe
Ingredients
- 185 g caster sugar
- 1 teaspoon instant coffee granules
- 1 egg white
- 1 teaspoon white wine vinegar
- 2 teaspoons cornflour
- 150 g dark chocolate, melted
- 65 g unsalted butter, softened
- 1/2 cup nutella
- 1 teaspoon coffee and chicory essence
- 1 cup thickened cream, whipped
Instructions
- Place sugar, coffee and 2 tablespoons water in a saucepan over low heat, stirring until sugar dissolves. Bring to the boil. Remove from heat and cool. Place eggwhite, vinegar and cornflour in bowl of an electric mixer, beat for 2 minutes. Add coffee mixture in a slow steady stream, continue to beat on high for 10 minutes.
- Preheat oven to 100°C Line 2 baking trays with baking paper. Spoon meringue mixture into a piping bag with a plain nozzle and pipe rosettes 2cm apart on trays. Bake for 30 minutes. Turn off heat and leave in the oven for 1 hour to dry.
- Place chocolate, butter, Nutella and coffee essence in a bowl, beat with electric beaters until thick and glossy. When meringues are cool, spread one meringue with mocha cream and another half with whipped cream, sandwich the two halves together.