Coffee meringue petits fours

Coffee meringue petits fours

By
From
Leiths How to Cook
Makes
70-80
Photographer
Peter Cassidy

These are made using the Italian meringue method.

Ingredients

Quantity Ingredient
200g granulated sugar
100ml water
2 teaspoons strong espresso or coffee essence
4 egg whites
cocoa powder, to dust

Method

  1. Heat the oven to 140°C. Line 2 baking sheets with non-stick baking parchment.
  2. Put the sugar, water and coffee in a small, heavy-based pan. Dissolve over a very low heat, stirring gently without splashing up the sides of the pan.
  3. When the sugar has dissolved, brush down the sides of the pan with a pastry brush dipped in water, then increase the heat and stop stirring. Boil the syrup until it reaches 120°C. Use a sugar thermometer to check the temperature or test to see if the syrup has reached firm ball stage.
  4. Meanwhile, using an electric whisk, whisk the egg whites in a medium bowl to stiff peaks. As soon as the sugar syrup has reached the correct stage, pour it steadily onto the egg whites with the beaters still running. Try not to pour it onto the beaters themselves as the syrup can sometimes solidify on the metal and is then lost. Continue whisking until the mixture is cool and stiff.
  5. Fill a piping bag with the mixture, reserving about 5 tablespoons for the filling. Use a little of the mixture to anchor the 4 corners of the baking parchment to the tray, then pipe cherry-sized mounds onto the prepared baking sheets. Bake in the oven for 1½–2 hours, or until they will lift off the paper cleanly. They may still feel a little sticky, but they will dry out as they cool.
  6. Leave the meringues to cool, then use the reserved mixture to sandwich them together. You need only very little of the mixture, to act as glue. Serve either piled on a plate and dusted with sifted cocoa powder, or place each meringue in a petits fours case.
Tags:
Leiths School of food and wine
cookery course
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