Coffee Meringue Cake Recipes

COFFEE MERINGUE-ICE CREAM CAKE

Steps:

• Preheat oven to 200 degrees. Trace a 10-inch circle on each of 2 pieces of parchment. Turn over parchment, and place each on a baking sheet. Coat parchment with cooking spray. Place egg whites and sugar in a heatproof bowl set over a pot of simmering water. Stir until sugar dissolves and mixture is warm, about 3 minutes. Remove from heat. Add fine salt and cream of tartar, and beat with a mixer on high speed until stiff, glossy peaks form and meringue is almost cool, about 8 minutes.
• Using the traced circles as a guide, gently mound slightly more than half the meringue on 1 piece of parchment and the remainder on the other. Drizzle 1/2 teaspoon coffee extract over the smaller mound, and spread meringue into a flat disk, leaving the edge slightly swoopy and the top smooth. Spread out remaining mound into a slightly thicker disk, using a swirling motion, until it is about 1 1/2 inches away from edge of circle. Drizzle remaining coffee extract over second disk, and swirl in extract with a spoon, leaving some of it very distinct and spreading meringue to edge of circle. Bake meringues until crisp all the way through, about 4 hours. Remove from oven, and let cool completely, about 1 hour.
• Raise oven temperature to 325 degrees. Toss together almonds and 1 teaspoon sea salt on a baking sheet. Bake, stirring occasionally, until nuts are deep golden brown, about 18 minutes. Let cool completely. Coarsely grind coffee beans in a spice grinder.
• Beat ice cream with a mixer on medium-low speed until slightly softened and mostly smooth, about 30 seconds. Add almonds and ground coffee, and beat until just incorporated. Spread ice cream mixture on flat meringue; sprinkle with remaining sea salt. Top with swirled thicker meringue. Freeze at least 20 minutes or (wrapped in plastic wrap) up to 6 hours. Let sit at room temperature 5 minutes. Cut into wedges, and serve.

COFFEE MERINGUES

Steps:

• Gather the ingredients.
• Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Set aside.
• Place egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat egg whites on high speed for 4 to 5 minutes.
• Add sugar a tablespoon at a time while beating continuously on medium-high speed until meringue is glossy and holds stiff peaks , about 10 to 12 minutes.
• With a spatula, fold in coffee and vanilla until coffee is mixed in just enough to create stripes.
• Fit a pastry bag with a large piping tip and roll down 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 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 cuff and twist the top a few times, to close the bag and force 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 cookie sheets . If it is coming out too slowly, snip hole a little bigger. If you squeeze slowly and then pull tip up you will get a pretty top.
• Place in preheated oven and bake for 2 hours. Then, turn oven off and leave oven door partially open, leaving meringues in oven for at least one additional hour.
• Remove meringues from oven and carefully peel from paper. If they stick at all, return to the oven for another 30 minutes to finish drying out. Cool completely and store in an airtight container.

CHOCOLATE MASCARPONE POUND CAKE WITH COFFEE MERINGUE ICING

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Gradually add the flour mixture and mix until just incorporated. Reduce the mixer speed to low and add the mascarpone, vegetable oil and vanilla. Mix until incorporated.
• Transfer the batter to the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 70 to 75 minutes. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
• For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, slowly pour the coffee into the egg white mixture. Increase the speed to high and beat until smooth and thick, 3 to 4 minutes. Place the icing in a serving bowl.
• Cut the pound cake into thin slices and serve with a dollop of icing.

LOUISE READ'S COFFEE CRUNCH CAKE

Steps:

• Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
• Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
• To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

TOFFEE MERINGUE CAKE

Steps:

• Heat oven to 275 degrees.
• Grease well 2 (9 inch) round layer cake pans.
• In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
• Beat in vanilla and vinegar until well blended.
• Gradually add sugar, beating constantly until peaks are stiff and glossy.
• Spread evenly in prepared pans.
• Bake 1 hour at 275 degrees. Layers will be puffed and golden.
• Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
• Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
• Put 1/2 the cream in a separate bowl.
• Fold the chopped toffee bars into one portion.
• To assemble, remove one meringue layer from pan to serving plate.
• Spread with candy mixture.
• Remove other meringue layer and place on top.
• Spread with plain whipped cream.
• Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
• Drizzle some of the caramel on top & down the sides.
• Refrigerate 8 hours or overnight. Makes 12 servings.