|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 208g||76%|
|Dietary Fiber 0g||0%|
|Total Sugars 201g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a light, easy-to-serve, sweet dessert to end the Passover Seder? Try these coffee meringues one Shabbos, and everyone -- even the kids -- will love them. Not only are they delicious, they have a surprisingly stunning appearance, as the coffee grains give the meringues a nice color and stripe. Best of all, they can be prepared a few days before the Seder and stored in an airtight container.
4 large egg whites
1/4 teaspoon kosher salt
1 cup sugar
3 tablespoons instant coffee granules
1 teaspoon vanilla extract
Gather the ingredients.
Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Set aside.
Place egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat egg whites on high speed for 4 to 5 minutes.
Add sugar a tablespoon at a time while beating continuously on medium-high speed until meringue is glossy and holds stiff peaks, about 10 to 12 minutes.
With a spatula, fold in coffee and vanilla until coffee is mixed in just enough to create stripes.
Fit a pastry bag with a large piping tip and roll down top a few times. If you don't have a pastry bag, use a large Ziploc bag (you won't need a piping tip); fold bag 2 to 3 times to make a cuff on the outside of the bag. Using a spatula, transfer the meringue from the mixing bowl into the pastry or Ziploc bag. Unroll cuff and twist the top a few times, to close the bag and force meringue into the bottom of the bag.
If you are using a plastic bag, use scissors to snip a very small corner off of the bag. Squeeze 1 1/2-inch circles of meringue onto cookie sheets. If it is coming out too slowly, snip hole a little bigger. If you squeeze slowly and then pull tip up you will get a pretty top.
Place in preheated oven and bake for 2 hours. Then, turn oven off and leave oven door partially open, leaving meringues in oven for at least one additional hour.
Remove meringues from oven and carefully peel from paper. If they stick at all, return to the oven for another 30 minutes to finish drying out. Cool completely and store in an airtight container.
- After an elaborate holiday meal like the Seder, a cookie platter and fresh fruit is all you need for dessert. These Coffee Meringues pair well with homemade Coconut Macaroons, Chocolate Hazelnut Stuffed Dates, and Flourless Chocolate Banana Cookies. Of course, there's no need to save the recipe for Passover -- try it any time of year for a sweet treat with afternoon coffee, or as part of a dessert spread. Meringues make a great DIY food gift, too.