Coffee meringue and ice-cream kisses
Photography by John Paul Urizar. Styling by Yael Grinham.
Coffee meringue and ice-cream kisses
INGREDIENTS
2 egg whites
1/2 cup (110g) caster sugar
1 tablespoon instant coffee granules
2 cups (500ml) vanilla or caramel ice-cream
METHOD
1. Preheat the oven to 150°C (130°C fan-forced). Line a large oven tray with baking paper. Using a 5cm round cutter as a guide, draw 16 circles on the baking paper.
2. Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions. Beat in the coffee granules; beat for a further minute. There will be little specks of coffee.
3. Pipe or spoon the meringues inside the marked circles. Bake meringues for about 45 minutes or until dry to touch. Turn oven off; cool meringues in the oven with door ajar.
4. Meanwhile, line a 19cm x 29cm rectangular slice pan with baking paper. Press spoonfuls of slightly softened ice-cream firmly into the prepared pan and smooth top. Cover with plastic wrap; freeze until firm.
5 Turn the ice-cream out of the pan onto a board. Cut eight 5cm rounds of ice-cream with a fluted cutter. Sandwich the meringues with ice-cream. Serve immediately.
Meringues not suitable to freeze.
Not suitable to microwave.
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