Sunday, 27 May 2007

Coffee, cocoa and lemon meringues

My meringues made the sun come out, so there's probably no doubt at all if they taste good or not. Sunshine somehow goes well with crunching light crispy meringues, doesn't it?
Even although my oven kind of fell apart when I had finished with them. With utmost rumble of course. Luckily I survived, the meringues survived and the oven did too. I'm not that bad of a repairwoman after all!
But let's talk the talk. Meringues.



Coffee, cocoa and lemon zest meringues

5 eggwhites
3 dl sugar
1 tsp fine instant coffee powder
1 tsp unsweetened cocoa powder
2 tsp grated lemon zest

1. Whip the eggwhites with an electric mixer until stiff peaks form, then gradually beat in sugar.
2. Near the end of whipping add instant coffee powder, cocoa powder and lemon zest.
3. Line two baking trays with baking paper and pipe or spoon small portions of the eggwhite mixture on them.
4. Bake at 110C for about 2 hours with the oven door slightly open, then let them stay in the oven until it has completely cooled.

It's intriguing how mixing three different flavours already makes the mind puzzle about it a bit. 'Now what's this taste?' Slightly sour, slightly bitter, but at the same time very sweet and deep-tasting. All three flavours are recognizable in the overall image.
But even if those were the best meringues in the world, I'd still rather go out to enjoy the sunshine. It's here at last.

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