• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

Espresso meringue bites

May 21, 2012 by Katie Bryson 10 Comments

A pile of espresso meringues

These little beauties are part two of my coffee themed recipes for the Coffee Set Match challenge being run by Wimbledon sponsors Lavazza.

I can count on one hand the amount of times i’ve made meringues, so it’s not something I enter into lightly. But on the quest to make something sophisticated and a little bit on the spesh side, I thought i’d be brave.

They’re pretty straightforward to make actually and keep for a few days in a sealed container. Perfect for picnics and street parties this summer!

Crunchy on the outside, soft and chewy on the inside with warm espresso and vanilla flavours. Have I tempted you into having a go at making them?!

Espresso meringue bites
Makes 12

3 egg whites, room temperature
1/4 tsp cream of tartar
pinch of salt
170g caster sugar
seeds from one vanilla pod or 1 tbsp vanilla bean paste
1 1/2 tsp finely ground espresso powder

1. Heat the oven to 140C/120C fan/gas mark 1.

2. Beat the egg whites in a bowl on a medium setting until foamy and then sprinkle over the cream of tartar and salt.

2. Beat again until medium peeks form and then in a separate bowl mix together the sugar, vanilla and espresso powder until combined. With the mixer on a high setting slowly add the sugar mixture one spoon at a time, waiting for the first spoon of sugar to dissolve before adding the next.

3. Once this has been completed and stiff peaks are forming stop the mixer. Line a flat baking sheet with greaseproof paper. Spoon 12 splodges of meringue evenly onto the tray, shaping with your spoon to form swirls on top.

4. Bake in the top third of your heated oven for 60-70 minutes, then allow to cool on the baking sheet before carefully peeling off.

5. Stack high on a cake stand for that coffee shop look and get everyone to tuck in with a steaming cup of coffee!

mixing the meringues

Mixing the meringues

Tips with meringues

  • Thoroughly wash and dry your bowl, beaters and spatula before you start as any grease will affect the egg whites’ performance.
  • To get the greaseproof paper to stay to the tray, dot the underside with a little meringue mixture to stick it down.

To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter online at http://promotion.wimbledon.lavazza.com/

Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.

Filed Under: 1 Featured Recipes, Bakes, Desserts, Sweet Recipes Tagged With: coffee meringues, Coffee recipes, Coffee Set Match, espresso meringues, Lavazza, meringues

« Lemon drizzle ginger cakes
American-style chopped salad »

Comments

  1. Aveen says

    May 21, 2012 at 5:06 pm

    YUM.

    I adore meringues, I could probably devour the entire pile of these!

    Reply
    • Katie Bryson says

      May 21, 2012 at 6:07 pm

      likewise!

      Reply
  2. Fishfingers for tea says

    May 21, 2012 at 6:31 pm

    I make meringues about twice a year but I think these could tempt me to make some soon. I doubt they’d last long!

    Reply
    • Katie Bryson says

      May 22, 2012 at 10:19 am

      they’re SO good Sian – and with your love of coffee I suspect they wouldn’t last long 😉

      Reply
  3. Ren Behan says

    May 22, 2012 at 8:51 am

    They look perfect! I have only one attempted meringue, in the form of a pavlova and had to make it three times to get it right. I used liquid eggs whites the first two times and they didn’t respond well. Normal eggs whites behave much better! I love the idea pof the espresso flavour running through. Good luck!

    Reply
  4. Katie Bryson says

    May 22, 2012 at 10:21 am

    Hey Ren – I found them surprisingly straighforward and used egg whites from eggs in the fridge – I let them sit out and come to room temp for a while. The espresso and vanilla flavours are really yum.

    Reply
  5. Laura@howtocookgoodfood says

    May 22, 2012 at 1:05 pm

    I am a coffee fanatic so would love these and probably serve them with some coffee flavoured cream too!

    Reply
    • Katie Bryson says

      May 23, 2012 at 10:44 am

      They would definitely be divine with coffee cream… or with mocha ice cream… mmmmmm

      Reply
  6. Danielle Vedmore says

    June 11, 2012 at 3:32 am

    These look amazing! I love anything coffee flavoured and anything meringue-ie! Killed two birds with one stone there! Mmmmm! xoxo

    Reply

Trackbacks

  1. Festive Mini Coffee Cupcakes with Aero - Maison Cupcake | Home making and baking says:
    December 10, 2013 at 11:57 am

    […] Espresso Meringue Bites (Feeding Boys) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners

Popular posts

  • Slimming World Friendly Hummus Recipe on feedingboys.co.uk Slimming World Friendly Hummus – Syn Free!
  • Gin and Lime Marmalade - edible Christmas gift idea on feedingboys.co.uk Gin and Lime Marmalade
  • Totally decadent and perfect for parties - the ultimate chocolate birthday cake by Katie Bryson on feedingboys.co.uk The Ultimate Chocolate Birthday Cake
  • portion of roasted sweet potato lasagne on a plate Sweet potato and spinach lasagne
  • Redcurrant and Blackcurrant Jelly on feedingboys.co.uk Redcurrant and Blackcurrant Jelly
The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

cookingkt

Just what I needed this morning… it doesn’t ma Just what I needed this morning… it doesn’t matter what shizzle is going on in my life, the beach is always there to soothe me. #whitleybaybeach #upwiththelarks #seatherapy🌊
Feta-stuffed peppers with colourful couscous from Feta-stuffed peppers with colourful couscous from the latest @slimmingworld magazine…. Smells amazing!!!! #slimmingworlduk #slimmingworldfood
Beautiful little book the audience were all given Beautiful little book the audience were all given at last night’s performance of #Here from @curious.monkey_ at @northern_stage. Such a powerful performance from the talented cast bringing together individual stories of what it means to seek sanctuary in the North East, the friendships that are forged and the spark of hope that refuses to be snuffed out. With the plight of refugees so visible right now,  the timing of this performance was impeccable. #RefugeesWelcome #togetherwithrefugees🧡 #StoryCollectors
Look who we met on our windy walk to Old Hartley… such a gentle soul 🐴🥰
Arlo’s Biscoff ice cream from @dimeosicecream in Arlo’s Biscoff ice cream from @dimeosicecream in #ouseburn … we’ve just been to visit the urban farm - love it down here!
Load More… Follow on Instagram

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2022 Katie Bryson | All Rights Reserved | Website by Callia Web