This fortnight’s theme for The Cookbook Challenge was a tricky one for me. Eggs. You see, I never have eggs on hand. When baking at home, I use ground flax and water as an egg replacement and, in the rare cases where I do bake with actual eggs, I do so at my parents’ house. That way, I can use just one or two eggs without having to buy a half-dozen that I’ll later forget I have. And if I go to my parents’ place and they don’t have eggs? Well, that’s when I walk up the road to my grandparents’ house to beg an egg from them. (Beg an egg. Teehee.)
In addition to not having eggs on hand, I very rarely want to eat them as the starring ingredient in a meal. Sometimes, if I’m out at a cafe, I’ll want poached eggs on an English muffin. But that’s about the extent of it.
When in doubt, make dessert.
Thus I present to you Coffee Meringue Bites. Hurrah! Look, I know I’ve made chai-spiced meringues for you before, and have also shown you how to make pavlova for a German, but one can never have too many recipes for light and airy crunchy sweet treats, can one?
Plus, I think I like these coffee meringues more than the chai version, because the coffee flavour cuts through some of the sweetness. It’s like caffeinated sugary bliss.
Coffee Meringue Bites
From The Women’s Weekly Healthy Desserts Mini Cookbook
- 1 egg white
- 1/3 cup (75g) caster sugar
- 1 tsp instant coffee granules
- 1 tsp hot water
1. Preheat oven to 120°C (250°F). Line a baking tray with baking paper.
2. Beat egg white with electric mixer until soft peaks form. Gradually add sugar, a tablespoon at a time, beating until dissolved between each addition.
3. Stir in combined (and dissolved) coffee and water. Now, you can do what the recipe said and put the meringue into a piping bag to pipe out twists, or you can do what I did and make “rustic” quenelles with two spoons. I got 20 mini meringue bites out of the mixture, and am perplexed at the recipe’s statement that this recipe makes 35. 35 ant-sized meringues, maybe.
4. Bake for one hour, and then turn oven off and leave meringues in the oven to cool.
5. As ever, eat some of these plain and some sandwiched together with nut butter. Sunflower seed butter, if you want to follow my lead exactly. And who wouldn’t want to follow my lead exactly, I ask you? Who? EXACTLY.