Meringue with Coffee and Black Currant

Baking and Desserts | Kazakhstani cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Meringue with coffee and black currant

Ingredients

Egg white - 2 pieces
Espresso - 1 tablespoon
Powdered Sugar - 6.2 oz
Cream - 4 fl oz
Frozen black currant puree - 17.6 oz

Step by Step guide

Step 1

Preheat the oven to 248°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.