Meringue Recipes - Coffee Hazelnut Meringues Recipe

Ingredients

• 2 large egg whites

• 1/8 tsp salt

• 1 cup/200 g superfine/caster sugar

• 1 tsp coffee extract/essence

• 1/2 cup/50 g coarsely chopped hazelnuts

• 1 tbsp cornstarch/corn flour

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Method:

1. Preheat the oven to 300°F/150°C/gas 2. Line a cookie sheet with waxed paper.

2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

3. With mixer at high speed, gradually add the superfine sugar, beating until stiff, glossy peaks form.

4. Use a large rubber spatula to fold in the coffee extract, hazelnuts, and cornstarch. Fit a pastry bag with a 1/2-inch (1-cm) star tip.

5. Fill the pastry bag, twist the opening tightly closed, and squeeze out 2-inch (5-cm) stars, spacing 2 inches (5 cm) apart on the prepared cookie sheet.

6. Bake for 80-90 minutes, or until the meringues are crisp and lightly browned. Cool in the oven with the door ajar.