Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 10 minutes
Cooking time: 180 minutes
Ingredients (makes 2 or 3) :
3 large egg whitesMethod: 1. In a grease free mixing bowl, using an electric whisk, whisk up the egg whites until the mixture stands in stiff glossy peaks.
175g equal quantities of caster sugar and icing sugar, sifted together
1 tsp Douwe Egberts Pure Gold coffee, sifted finely using a tea strainer
1 tbsp chopped walnuts (optional)
2. Gradually fold in the sugars and salt a table spoon at the time. Continue whisking until very stiff and shiny.
3. Line a baking tray with parchment paper. Fold the coffee into the meringue to give a marbled effect, Using two spoons make either 2 or 3 even sized meringues and sprinkle over nuts if using.
4. Bake in the oven at 110°C or gas mark 1/4 for 2- 3 hours until crisp and firm, (the longer you cook them the crispier they will be in the centre) but still white in colour. Cool on a tray. Peel off the parchment paper and serve, Store the cooked meringues in an airtight box.