Coffee meringues with mascarpone filling
- 4 pcs egg whites
- 200 g icing sugar
- 2 tbsp coffee, made with half water than usual
- 1 pinch salt
- 250 g mascarpone
- Separate the eggs, set aside the yolks for another baking/cooking session, you won't need them.
- Start to whip the whites with the salt. When it's halfway to being a hard foam, add the half of the sugar, and whip it constantly.
- When it's nearly done, add the remaining sugar, and make it done. The last step is to add the coffe essence and carefully fold it into the foam with 2-3 big easy stirs. The whipped egg whites should be so hard at the end that a cut with a knife should stay in it clearly.
- Heat the oven to 140°C, line a baking tray with baking paper.
- Fill the whites into a foam bag and form tiny cones.
- Bake the meringues for 20 minutes, then turn down the heat to 120°C for 20 more minutes.
- Turn off the heat and let the merigues dry out inside the oven, even overnight.
- Take the mascarpone out from the fridge to warm to room temperature. If it's cool, it's too hard to spread on the meringues without breaking them.
- Stick the halves with one teaspoon of mascarpone just before serving.
- When they cooled down, serve.
No good point, only sweet meringues.
Tip: to help the whites harden, use some food starch if you have difficulties. Syrup also helps the process.
Calories:
|
76.77 kcal |
Carbohydrates:
|
8.02 g |
Cholesterol:
|
11 mg |
Sugar:
|
8.18 g |
Protein:
|
1.28 g |
Fat:
|
4.61 g |
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