Two-color meringues "Cappuccino"
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Quantity: 24 meringues
Complexity: easily
Quantity: 24 meringues
Nutritional value per serving:
Serving size: 1 of 4 servings
Calories 165, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 39 G., fiber 0 G., cholesterol 0 mg, sodium 42 mg, sugar 39 G.
Serving size: 1 of 4 servings
Calories 165, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 39 G., fiber 0 G., cholesterol 0 mg, sodium 42 mg, sugar 39 G.
These light and airy cappuccino-flavored meringues combine creamy vanilla notes with a subtle coffee flavor. Coffee lovers will be delighted. Besides the divine taste, these meringues also delight with their sophisticated two-tone appearance. The recipe includes detailed instructions on how to fill a pastry bag with the meringue to create a two-tone, swirl-like finish. The meringues can also be decorated with matching sprinkles. A perfect treat with a cup of coffee!
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
- 0.5 tsp cream of tartar
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 tsp instant espresso powder
- Sprinkles for decoration
We recommend
Recipes with similar ingredients: eggs, cream of tartar, coffee
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 120°C (250°F). Fit a star tip into a large pastry bag or large zip-lock bag.
- In a large bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until the whites are thick and opaque, about 1 minute more. Gradually add the sugar and beat until stiff, glossy peaks form.
- Stir in 3/4 teaspoon vanilla extract. Transfer half of the meringue to a separate bowl; stir the instant coffee and the remaining 1/4 teaspoon vanilla extract into the remaining meringue.
- Place the meringue in a pastry bag on one side, leaving the other half empty. Turn the bag over and spoon the coffee meringue onto the other half. Twist the end so the two colors merge. Pipe 4 cm (1½ in) meringues onto a baking sheet, spacing them 5 cm (2 in) apart. Decorate with sprinkles.
- Bake, rotating the baking sheets halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until completely dry and crisp, another 1 hour.
Categories:
Recipe collections
Similar recipes
