Caramel Coffee Meringues
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Make meringues: Put oven rack in lower third of oven and preheat oven to 500°F
2
Lightly oil ramekins
3
Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl
4
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks
5
Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks
6
Spoon meringue into ramekins, forming gentle swirling peaks in tops
7
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)
8
Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours
9
(Meringues will deflate slightly and pull away from sides of ramekins
10
) Put oven rack in lower third of oven and preheat oven to 500°F
11
Lightly oil ramekins
12
Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl
13
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks
14
Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks
15
Spoon meringue into ramekins, forming gentle swirling peaks in tops
16
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)
17
Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours
18
(Meringues will deflate slightly and pull away from sides of ramekins
19
) Make syrup: Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass
20
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
21
Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel
22
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)
23
Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes
24
Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass
25
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
26
Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel
27
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)
28
Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes
29
Make topping and serve meringues: Just before serving, beat cream with cleaned beaters until it just holds soft peaks
30
Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream
31
Just before serving, beat cream with cleaned beaters until it just holds soft peaks
32
Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream
33
*Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue
34
Com)
35
**Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220)
36
*Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue
37
Com)
38
**Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220)