This sweet and decadent Meringues coffee features a rich coffee base topped with a layer of crunchy, airy meringue. A modern twist on a classic coffeehouse drink, this elegant treat is ideal for a special occasion or as a unique dessert. Ready in about 20 minutes, it offers a sophisticated and delightful coffee experience.
Ingredients
Directions
Make the Meringue: Preheat your oven to 225°F (110°C). In a clean, dry bowl, beat the egg white with an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form.
Bake the Meringue: Spoon or pipe small dollops of the meringue onto a parchment-lined baking sheet. Bake for 15-20 minutes, or until they are firm and dry to the touch. Remove from the oven and let cool completely.
Prepare the Coffee Base: While the meringues cool, brew a shot of espresso into a mug. Stir in the chocolate syrup until fully dissolved. In a small saucepan, gently heat the milk and vanilla extract until it's steaming. Pour the warm milk into the mug and stir.
Final Step: Gently crumble a few of the baked meringue pieces on top of the coffee. Garnish with a light dusting of cocoa powder and serve immediately.
Meringues Coffee Recipe
Serves: 1 People
Prepare Time: 10
Cooking Time: 20
Calories: 300
Difficulty:
Medium
This sweet and decadent Meringues coffee features a rich coffee base topped with a layer of crunchy, airy meringue. A modern twist on a classic coffeehouse drink, this elegant treat is ideal for a special occasion or as a unique dessert. Ready in about 20 minutes, it offers a sophisticated and delightful coffee experience.
Ingredients
Directions
Make the Meringue: Preheat your oven to 225°F (110°C). In a clean, dry bowl, beat the egg white with an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form.
Bake the Meringue: Spoon or pipe small dollops of the meringue onto a parchment-lined baking sheet. Bake for 15-20 minutes, or until they are firm and dry to the touch. Remove from the oven and let cool completely.
Prepare the Coffee Base: While the meringues cool, brew a shot of espresso into a mug. Stir in the chocolate syrup until fully dissolved. In a small saucepan, gently heat the milk and vanilla extract until it's steaming. Pour the warm milk into the mug and stir.
Final Step: Gently crumble a few of the baked meringue pieces on top of the coffee. Garnish with a light dusting of cocoa powder and serve immediately.
