Cappuccino Swirl Meringues
The recipe Cappuccino Swirl Meringues can be made in approximately 3 hours and 30 minutes. This recipe serves 24. This beverage has 69 calories, 0g of protein, and 1g of fat per serving. For 44 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires cream of tartar, sugar, instant espresso powder, and vanillan extract. 139 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is improvable. Try Chocolate and Cinnamon Swirl Meringues, Cappuccino Swirl Milkshake, and Cappuccino Chocolate-Swirl Cheesecake Bars for similar recipes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 180 minutes
Ingredients:
1/2 teaspoon cream of tartar
3 large egg whites
2 teaspoons instant espresso powder
Sprinkles, for decorating
3/4 cup sugar
1 teaspoon pure vanilla extract
Equipment:
baking paper
baking sheet
ziploc bags
pastry bag
oven
bowl
spatula
Cooking instruction summary:
Position racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag or large resealable plastic bag with a star tip. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form. Beat in 3/4 teaspoon vanilla. Transfer half of the meringue to a separate bowl; beat the espresso powder and the remaining 1/4 teaspoon vanilla into the remaining meringue. Holding the pastry bag in your hand, use a rubber spatula to spread the plain meringue on one side of the bag, filling the bag only half full. Turn the bag around and spread the coffee meringue on the other half of the bag. Twist the end of the bag so the 2 colors squish together. Pipe 1 1/2-inch meringues on the baking sheets, about 2 inches apart. Decorate with sprinkles. Bake, switching the pans halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until dry and crisp, about 1 more hour. Photograph by Levi Brown
Step by step:
1. Position racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag or large resealable plastic bag with a star tip.
2. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form. Beat in 3/4 teaspoon vanilla.
3. Transfer half of the meringue to a separate bowl; beat the espresso powder and the remaining 1/4 teaspoon vanilla into the remaining meringue.
4. Holding the pastry bag in your hand, use a rubber spatula to spread the plain meringue on one side of the bag, filling the bag only half full. Turn the bag around and spread the coffee meringue on the other half of the bag. Twist the end of the bag so the 2 colors squish together. Pipe 1 1/2-inch meringues on the baking sheets, about 2 inches apart. Decorate with sprinkles.
5. Bake, switching the pans halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until dry and crisp, about 1 more hour.
6. Photograph by Levi Brown
Nutrition Information:
covered percent of daily need
