Caramel Coffee Meringues Recipe Epicuriouscom

CARAMEL COFFEE MERINGUES

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

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.

CARAMEL MERINGUES

Steps:

• Preheat the oven to 120C/fan 100C/gas 1/2
• Place the egg whites into a clean and grease free bowl and whisk until soft peaks form.
• Gradually ad the sugar, one spoonful at a time. Whisk until you have a thick and glossy mixture.
• Spoon the mixture into 4 equal mounds on top of a baking tray lined with baking paper, swirling with the end of the spoon, then make a dip in the middle of each one.
• Bake in the oven for 2 hours, then leave to cool before peeling back the paper.
• Serve each meringue with lightly whipped cream and seasonal fruit.

CARAMEL MERINGUE

Steps:

• Base:.
• Cream butter and sugar.
• Add egg and oil.
• Add sifted dry ingredients.
• Press into 36 X 27 cm jelly roll sheet.
• Filling:.
• Beat caramel with fork to make it more pliable.
• Spread evenly over raw base.
• Topping:.
• Beat egg whites till stiff.
• Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
• Spread over caramel.
• Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
• Turn oven down to 160C and bake for 20 minutes.
• Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).

CARAMEL MERINGUE PIE

Steps:

• Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
• Caramelize sugar by constantly stirring with a wooden spoon.
• Remove sugar from heat, gradually add the milk, stirring constantly.
• Combine 3/4 cup sugar and flour.
• Add to caramelized sugar mixture.
• Beat egg yolks.
• Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
• Return to low heat, cook, stirring constantly, until smooth and thickened.
• Add butter, vanilla, and pinch of salt, stirring well.
• Spoon custard into pie crust, and set aside.
• Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
• Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Spread meringue over custard, sealing to edges.
• Bake at 425°F for 10 minutes or until meringue is golden brown.
• Cool pie completely before serving.

COFFEE CREAM CARAMEL

Steps:

• Making the caramel:
• - In a small saucepan, add sugar and water.
• - Let it come to a boil on medium heat.
• - Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.
• - When golden or light brown, pour the caramel into the ramekins.
• - Let it cool completely before pouring the cream mixture on top of it.
• - Place the ramekins in a baking dish.
• In a saucepan, heat the evaporated milk.
• In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
• While whisking, gradually add the hot milk. Run the mixture through a sieve.
• Pour the cream mixture over the caramel.
• Pour hot water in the baking dish, covering bottom half of the ramekins.
• Bake in a preheated oven at 350F/180C for 40 minutes.
• Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.
• Let it cool and then chill for an hour before serving.