Coffee Meringues with Coffee Foam
Deliciously light and crispy meringues paired with rich whipped cream and a bold coffee foam topping. A perfect dessert for coffee lovers!
Ingredients
For Meringues
- 3 large egg whites
- 150 g fine sugar (3/4 cup)
- 0.5 teaspoon potato flour
- 0.5 teaspoon vinegar (or lemon juice)
For Cream
- 250 ml whipping cream very chilled, 30%
- 1 tablespoon powdered sugar (or to taste)
For Coffee Foam
- 12 teaspoons instant coffee powder
- 12 teaspoons sugar (60 g)
- 12 teaspoons hot water
Instructions
Prepare the Meringues
- Lightly beat the egg whites. Gradually add the sugar while continuing to mix. Once all the sugar is incorporated, increase the speed to maximum and beat until thick, white, and glossy. Add potato flour and vinegar or lemon juice, and mix briefly.
- Line a baking tray with baking paper. Spoon the meringue mixture into 12 portions on the baking tray.
- Bake at 110°C (convection) for 70-80 minutes. Turn off the oven, open it slightly, and let the meringues cool completely.
Prepare the Whipped Cream
- Whip the cold cream with powdered sugar until thick. Adjust sweetness to taste.
Prepare the Coffee Foam
- In a mug, combine instant coffee, sugar, and hot water. Mix using a hand mixer until thick, beige foam forms.
Assemble the Meringues
- Top each meringue with whipped cream, followed by a layer of coffee foam.
Notes
- Use fresh egg whites for a better meringue texture.
- Adjust coffee foam sweetness as per your taste.