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Meringue Cream

Chef.at.Home's picture
Ingredients
  Egg whites 2
  Lemon juice 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs) (For Meringue Shells)
  Vanilla 1 Teaspoon
  Instant coffee 1 Teaspoon (Powder / Crystals)
  Heavy cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon (For Filling)
  Brandy extract 1 Teaspoon
  Red food coloring 4 Drop (Adjust Quantity As Needed)
Directions

1. Line two large cookie sheets with brown paper; draw twenty-four 1 1/2-inch rounds, 2 inches apart, on each paper.
2. Beat egg whites with lemon juice until foamy-white and double in volume with electric mixer at high speed in a small bowl. Beat in the 1/2 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks; beat in vanilla and instant coffee.
3. Attach a fancy tip to a pastry bag; fill bag with meringue. Starting at center of each circle on paper, press out meringue to form tiny shells. (If you do not have a pastry bag, spread 1 tablespoonful of meringue into each circle, building up edge slightly.)
4. Bake in very slow oven (250°) 1 hour, or until delicately golden. Cool on cookie sheets 5 minutes; loosen carefully from paper with a spatula; cool completely on wire racks. (If shells are made ahead, place in a single layer in a large, shallow pan and store in a cool, dry place.)
5. About an hour before serving, beat cream with the 2 tablespoons sugar until stiff in a medium-size bowl; stir in brandy extract and a few drops red food coloring to tint pink. Spoon about 2 teaspoonfuls into each meringue shell, swirling top to a peak. Chill until serving time.

Recipe Summary

Course: 
Dessert
Method: 
Baked

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