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Caramel Coffee Meringues

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Introduction

Embrace the delicate balance of sweetness and rich coffee flavor with our Caramel Coffee Meringues. This recipe captures the essence of a perfect, crisp-on-the-outside, chewy on the inside treat that is loved by all who indulge in its irresistible layers.

Tips for this recipe

Ensure egg whites are at room temperature to achieve optimal meringue texture. Gently fold the caramel into the mixture to prevent deflating the airy structure, and allow cooling completely before serving to maintain its form.

Why you will love this recipe

The Caramel Coffee Meringues are a symphony of flavors that cater to coffee aficionados and dessert lovers alike. Their unique texture contrasts the sweetness with a hint of bitternayer, promising an unforgettable experience each time you bite into them.

Ingredients

  • 1 1/2 cups sugar
  • 3 tablespoons instant-espresso powder*
  • 5 large egg whites at room temperature (30 minutes)
  • 1/2 cup water
  • 1 1/2 cups heavy cream
  • 8 (5- to 6-ounce) ramekins**

Adviced equipments

  • Stand Mixer with Prep Mode (Handheld & Attachments)
  • High-Speed Hand Blender
  • Heatproof Measuring Cups & Spoons
  • Oven Thermometer
  • Silicone Baking Mat (Parchment Paper) Set
  • Digital Kitchen Scale
  • Spatulas (Pastry Scoop & Ice Cream)
  • Mixing Bowls (Glass & Stainless Steel)
  • Electric Mixer Bowl with Paddle Attachment
  • Meringue Baking Tray (Silicone)
  • Airtight Food Storage Containers with Lids

History of the recipe

The origins of meringue trace back to the French and Italian cuisines, where it served as a delightful accompaniment to various desserts. The Caramel Coffee Meringues fuse these traditions with modern twists on classic flavors, making them both comfortingly familiar and inventively novel.

Fun facts about this recipe

Caramel coffee meringue is a delightful nod to the rich history of confectionery. The marriage of coffee with caramel within a crisp, airy shell is a testament to culinary innovation that continues to captivate dessert enthusiasts worldwide. Each ramekin serves as an individual canvas for artistic presentation, making it not only a treat but also a conversation piece.

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Caramel Coffee Meringues

Caramel Coffee Meringues

amanda

Equipment

  • - Stand Mixer with Prep Mode (Handheld & Attachments)

  • - High-Speed Hand Blender

  • - Heatproof Measuring Cups & Spoons

  • - Oven Thermometer

  • - Silicone Baking Mat (Parchment Paper) Set

  • - Digital Kitchen Scale

  • - Spatulas (Pastry Scoop & Ice Cream)

  • - Mixing Bowls (Glass & Stainless Steel)

  • - Electric Mixer Bowl with Paddle Attachment

  • - Meringue Baking Tray (Silicone)

  • - Airtight Food Storage Containers with Lids

Ingredients

  • 1 1/2 cups sugar

  • 3 tablespoons instant-espresso powder*

  • 5 large egg whites at room temperature 30 minutes

  • 1/2 cup water

  • 1 1/2 cups heavy cream

  • 8 (5- to 6-ounce) ramekins**

Instructions

1

Instruction 1

Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
2

Instruction 2

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.
3

Instruction 3

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.)
4

Instruction 4

Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

*Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
8

Instruction 8

**Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).
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