Coffee Meringue Recipe Recipes Recipe For Shrimp

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.

MOCHA MERINGUES

Steps:

• Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.
• Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
• Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES

Steps:

• The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
• Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
• In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
• Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
• Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
• No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

COFFEE MERINGUE CREAM PIE

Steps:

• 1. For Filling: In medium saucepan, combine sugar, flour, and salt. Stir in half and half and hot coffee, mixing until smooth. Cook over medium-high heat until thickened, stirring constantly.
• 2. Quickly stir in 1/3 cup hot mixture slowly into egg yolks; return to saucepan. Cook and stir 1 minute, then remove from heat. Stir in butter and vanilla extract until butter is melted.
• 3. Spread evenly into baked & cooled pie shell. Set to cool. Preheat oven to 375F for meringue.
• 4. For Meringue: Using electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, and sugar, beating until stiff and shiny. Quickly spread over filling to the edge. Bake 10 minutes or until light golden brown. Cool to set up in the refrigerator for 2 hours. Yum To The Max! 8)

MERINGUE SPRINGERLE COOKIES

Steps:

• Place cookie molds in the freezer. Line baking sheets with parchment paper and spray lightly with cooking spray. Sprinkle crushed anise seeds lightly over parchment paper.
• Sift confectioners' sugar and baking powder together into a large bowl and set aside.
• Beat egg whites in the bowl of a stand mixer fitted with the paddle attachment on medium speed until stiff peaks form, 5 to 10 minutes. Carefully fold in sifted sugar, vanilla extract, and anise oil. Add flour gradually while mixing until dough is stiff.
• Turn dough out onto work surface. Divide into 3 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours to overnight.
• Remove discs of dough from the fridge and divide into smaller pieces based on the size of your molds. Coat each piece with confectioners' sugar and keep in the refrigerator as you roll out one piece at a time.
• Dust work surface or pastry cloth lightly with flour. Roll out piece of dough to a circle 1/4-inch thick. Dust the top of the circle lightly with confectioners' sugar. Dust the cookie mold heavily with confectioners' sugar before pressing down firmly to make clear, deep impressions. Use a toothpick or moistened brush, not a knife, to pry dough out of the mold if it sticks.
• Use a pastry cutter or knife to cut the molded cookies apart. Transfer cookies to prepared baking sheets. Repeat with remaining pieces of dough, dusting the molds with confectioners' sugar each time before using. Leave cookies out to air dry, uncovered, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake cookies in the preheated oven until firm and dry but still pale, 10 to 15 minutes. Transfer cookies to cooling racks to cool completely.