Meringues are a great dessert. They have little fat, and are gluten-free. They tempt us to go on eating after dinner!
Preparation Time: 1:30 hour plus resting time
Makes: 40 pieces
Ingredients Whites of 3 large eggs
1 ½ tablespoons instant espresso powder
1 tablespoon whole roasted coffee beans
¾ cup sugar
½ teaspoon cream of tartar
½ teaspoon vanilla
Preheat oven at 200 degrees Celsius. Line a baking tray with parchment paper. Keep aside.
In a medium-sized bowl, whisk egg whites and cream of tartar until thick and foamy with the help of an electric mixer. Gradually add sugar and continue beating until soft peaks start to form. Whisk in espresso powder and vanilla extract.
Spoon meringue mixture in 1½ to 2-inch mounds, placing each one about an inch apart on the tray. You can also use a pastry bag fitted with a 1/2-inch plain or star tip to pipe meringue into 1½-inch wide mounds. Place one coffee bean on top of each mound.
Bake until meringues turn slightly brown, or for an hour and fifteen minutes. To ensure even baking, switch pan positions halfway. Turn off heat and leave meringues in closed oven for an hour to rest.
Remove the tray from oven and slide a spatula under meringues to release. Serve.
Note: You can prepare and store meringues in an airtight container for up to a week.