Coffee Walnut Meringue
These coffee walnut meringues are made by whipping egg whites with instant coffee into a meringue, folding in walnuts, then baking at a low temperature until crisp.
Ingredients
walnuts
70 g
instant coffee
1/2 tsp ~ 1 tsp
egg white
1
fine white sugar
60 g
powdered sugar
80 g
Instructions
1
Preheat
Preheat the oven to 125°C. While preheating, you can toast the walnuts in the oven until they are slightly crisp.
2
Mix in coffee
Stir the instant coffee into the egg white.
3
Beat the egg whites
Beat the egg whites into a meringue as on page 129, then add the powdered sugar.
4
Combine
Fold together into a thick syrup, then add the walnuts and mix until evenly combined.
5
Shape
Scrape the whole mixture onto a silicone mat on a baking sheet and spread it flat, with the thickest part no more than 2 cm.
6
Bake
Place on the middle shelf of the oven and bake for 30 minutes, until the whole piece can be lifted off with your hands.
7
Flip
Break the slab into several pieces and place them back on the baking sheet with the underside facing up.
8
Low-temperature drying
Dry in the oven at a low temperature of 50°C for at least 3 hours, until the meringue is completely dry and crisp.
9
Store
Break or cut into small pieces and keep in a jar.
