200g caster sugar
150ml espresso coffee
5 medium egg whites
300g golden caster sugar
- Preheat the oven to 120C/Gas ½
- Make the syrup by putting the sugar in a saucepan with 100 ml water.
- Heat gently until the sugar dissolves, then bring to the boil.
- Boil for 10-12 minutes until it is the colour of amber.
- Remove from the heat and carefully add the espresso coffee. IT WILL SPIT!
- Return to the heat and then cook for 5-6 minutes until it has formed thick syrup. Cool. There will be plenty leftover. It is perfect for pouring over vanilla ice cream (perhaps made from leftover egg yolks from this recipe!)
- Line 2 baking trays with baking parchment.
- Whisk the egg whites until stiff and then gradually add the sugar, whisking after each addition, until you have a thick glossy meringue mixture.
- Fold in the cooled coffee syrup, to give it a marbled appearance.
- Spoon 6 mounds of meringue mixture on to each baking tray. Gently place in the oven for 1 hour. DO NOT open the oven when the hour is up, Turn the oven off and leave the meringues inside to dry overnight. This will give you a crisp meringue.
These are delicious served with whipped cream and berries (with perhaps some more coffee syrup drizzled over the top!) or with after dinner coffee.