Coffee nut meringues

Coffee nut meringues

In this recipe the egg whites are whisked with hot sugar syrup to make Italian-style meringue, which has an ultra-fine texture.

By , 21 September 2015
Coffee nut meringues
  • Ready in: 120 mins
  • Serves: 40
  • Price: 6p per serving
Nutritional Info
Each 16g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 260KJ 62KCAL
of your reference intake.
Typical energy values per 100g: 1625kJ/388kcal.
  • 225g granulated sugar
  • 4 large egg whites
  • 1 level tbsp instant coffee granules
  • 75g blanched almonds,chopped
  • 200g Chosen by you Dark Chocolate, broken into squares
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with baking paper.

  • Put the sugar in a small pan with 100ml water. Heat slowly until it dissolves. Then boil steadily to 120C (if tested with a sugar thermometer), or until 1/4 tspof the syrup dropped into cold water forms a firm ball.

  • Put the egg whites in a large bowl and whisk into stiff, glossy peaks.

  • Pour the syrup into the bowl, in a slow, steady stream - whisk continually and make sure the syrup doesn't run directly over the beaters, or it will splash. Continue whisking until the mixture is completely cold.

  • Add the coffee and whisk for a few seconds, until just combined. Set aside 1 tbsp of the nuts and fold in the rest. Put heaped teaspoons of the mixture on the trays, then sprinkle the reserved nuts over half of them. Bake for 1 hour 15 minutes, or until they can be easily lifted off the paper. They will feel slightly sticky but will become dry and crisp after a few minutes. Leave to cool.

  • Melt the chocolate in a heatproof bowl over a pan half-filled with boiling water - make sure the base of the bowl doesn't touch the water.

  • Dip the bases of the meringues in the chocolate, then leave, chocolate-side up, on a tray lined with clean baking paper to set.