These billowing beauties look fit to be displayed in a patisserie window. The addition of coffee helps to keep the centres of the meringues soft and mallowy.
Preparation Notes: To store - Keep the cooked meringues (without chocolate drizzle) in an airtight container for up to a week.
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Yields:
8
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
148
Ingredients
1½ tsp instant coffee granules
4
medium egg whites
225g
(8oz) caster sugar
50g
(2oz) dark chocolate
Directions
Step 1
Preheat the oven to 140°C (120°C fan) mark 1. In a small cup, dissolve the coffee granules in a few drops of water and set aside.
Step 2
Next, put the egg whites into a large, clean bowl. Beat with a handheld electric whisk until the egg whites are stiff but not dry (to test, dip the beaters into the mixture, then lift up. Any egg white on the beaters should stand stiffly, rather than flop over). Gradually add the sugar, whisking constantly, until the mixture becomes very thick and glossy. Whisk in the dissolved coffee.
Step 3
Put a few small smears of meringue on the corners of two baking sheets to act as glue, then line each sheet with baking parchment. Spoon 8 mounds of meringue on to the prepared baking sheets, spacing well apart.
Step 4
Bake for 1hr or until the meringues feel hard to the touch and the parchment will peel off easily. Leave them to cool completely.
Step 5
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Do not allow the bowl to touch the water: it just needs to sit in the steam. Drizzle the melted chocolate over meringues and leave to set for at least 15min before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
