Meringue with Coffee and Black Currant
Baking and Desserts • Kazakhstani
Description
Meringue with coffee and black currant
Ingredients
- Egg white 2 pieces
- Espresso 1 tablespoon
- Powdered Sugar 5 oz
- Cream 5 fl oz
- Frozen black currant puree 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 250°F. Line a baking tray with parchment paper. In a bowl, use a mixer to beat the egg whites until soft peaks form. Gradually add 100 grams of powdered sugar, adding no more than two tablespoons at a time and mixing thoroughly with the mixer. Continue beating until the mixture is so thick that it doesn't fall out when the bowl is turned upside down. Gently fold in a tablespoon of cold espresso at the last moment.
Step 2
Using a tablespoon, place 8 meringues onto a baking sheet lined with parchment paper, leaving enough space between them—at least 4-5 cm. Bake in the oven for 1.5 hours or 1 hour and 40 minutes; during this time, the meringues should set well at the edges (while remaining slightly moist in the center). Remove from the oven and cool by transferring to a wire rack.
Step 3
Add the currants to the frying pan, pour in 50 ml of water, and cook for 10 minutes until soft. Strain through a sieve. If the puree is too thick, add a little water.
Step 4
Add the remaining powdered sugar and let it cool. Whip the cream and before serving, assemble 4 meringue sandwiches by spreading whipped cream on the flat bottoms and sticking the halves together. Place them on plates and serve with berry sauce.
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