Coffee meringues with crushed chocolate
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Quantity: 12 meringues
Complexity: easily
Quantity: 12 meringues
These crisp, airy meringues are made by adding powdered instant coffee to whipped egg whites. Once the mixture is sufficiently whipped and stiff peaks form, fold in the chocolate chips with a spatula. Bake the meringues in the oven for a few hours until they're completely firm, and voila! You'll have a delicious treat that you can bag, tie with ribbons, and give away to friends. Delicious treats made with your own hands are always a delight.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 3 large eggs, room temperature
- A pinch of fine salt
- 3/4 cup superfine sugar
- 1/8 tsp cream of tartar
- 1/4 tsp vanilla extract
- 2 tsp dry instant coffee
- 2/3 tbsp. semi-sweet chocolate in mini granules
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Recipes with similar ingredients: eggs, cream of tartar, vanilla extract, chocolate chips (granules), semi-sweet chocolate, coffee
Cooking the dish according to the recipe:
- Place the baking sheet in the center of the oven and preheat the oven to 150°C. Line the baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer, beat the egg whites and salt with the whisk attachment on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and gradually add the sugar, 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the mixer speed to high and beat until the mixture forms thick peaks, 3-5 minutes. Fold in the chocolate chips with a spatula.
- Place the meringues on the prepared baking sheet in mounds of 1/4 to 1/2 cup, spacing them 2 inches apart. Bake for 30 minutes. Rotate the baking sheet and bake for another 30 minutes.
- Turn off the oven and let the meringues cool in the oven for about 2 hours. Remove from the oven and let cool completely. Store in a bag or airtight container for up to 4 days..
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