from one generation to the next
Meringues for grown ups! The coffee in these tasty morsels counter acts the teeth jarring sweetness of a traditional meringue. This is a dinner party standby that I make to use up those pesky egg whites that remain after making custard or icecream, a delicious little petit four filled with bitter chocolate ganache.
WALNUT COFFEE MERINGUES
2 egg whites at room temperature
½ cup castor sugar
1 teaspoon very strong coffee
2 tablespoons finely chopped walnuts
Preheat the oven to 140C.
Whisk the egg whites until stiff. Beat in the sugar one teaspoon full at a time. Fold in the coffee and walnuts, then either pipe or spoon onto a lined baking tray. The meringues will puff up slightly. Now my old recipe says to bake for 1 hour, but ovens are far better insulated than they were 30 years ago so I found 30 minutes was long enough. Turn off the heat and let the meringues cool in the oven. If you like, sandwich the meringues with chocolate cream or ganache just before serving.