You know what I’m like for ending up with egg whites sitting in tiny pots in my fridge and freezer. I always embark on something egg-yolk based thinking that I’ll find some way of using the whites but then nine times out of ten I end up making meringues. They’re just so easy.
This batch coincided with Mr Colonial Cravings turn to provide the treats for Cookie Club so he got to add these to the haul that he took into work.
These have a lovely sweet delicate coffee flavour and taste pretty amazing on top of hot chocolate or decorating tiramisu.
I’ve made this recipe with one egg white because that’s what I needed to use up but you can easily multiply the quantities to suit your needs.
1 egg white
1/2 tsp cornflour
1/4 tsp vinegar (I used white wine but cider or balsamic would be fine)
1/2 tsp espresso coffee powder
1/8 tsp ground cinnamon
1/8 tsp vanilla extract
a little cocoa powder to decorate
Pre-heat your oven to 130°c and line a large baking tray with parchment or a silicone mat.
Whisk the egg white until it holds a very stiff peak. Gradually sprinkle in the sugar and continue to whisk the egg whites. Keep whisking until all the sugar has been incorporated and the meringue mixture is stiff and glossy. Make sure that when you rub a little of the meringue between your fingers it doesn’t feel gritty, you want the sugar to have dissolved into the egg white.
Sprinkle over the cornflour, cinnamon and coffee powder and then add the vinegar and vanilla. Whisk the meringue again until everything is blended and it is glossy and stiff.
Put the meringue in a piping bag fitted with a star-shaped piping tip. Pipe the meringue kisses onto the prepared baking sheet, spacing them apart a little. I make mine about the size of a walnut but you can make them a little bigger or smaller if you prefer.
Lightly sprinkle the meringue with cocoa powder and then bake them for 2 hours. To ensure that the meringue kisses are as dry and crisp as possible just turn off the oven and open the door, then leave them in there to cool. These will keep for 2-3 days in an air tight container.