I dislike meringues. They look fluffy and delicious, but they end up being somewhat crunchy yet boring. Then again they are one of the simplest deserts on the planet.When I made blueberry ice cream last week and had two egg whites left over I didn’t have the heart to throw them away, so I made meringues.
Instead of the usual vanilla meringues, I decided to do a little bit of experimentation. Everything tastes better with chocolate so candidate #1 was cocoa powder. A small bag of coconut shreds fell out of my cupboard during my hunt for ingredients. Coffee adds an incredible amount of flavor so I crushed coffee beans for candidate #3. I needed a wild and more exciting alternative for candidate #4 so I picked out a spice and chose paprika.
And the winner is… coconut! Surprisingly the coconut shreds melted into the mixture and gave a smooth and subtle flavor to the meringues. They had the “hmm, HMMMM” factor.
Overloading on the cocoa powder changed the consistency of meringues, but in a good way.
Coffee ones needed more sugar and tasted somewhat bitter.
I overloaded on the paprika proportions so I’ll have to attempt that one again to do it justice.
-2 egg whites
-1/2 to 3/4 cup of sugar
Your choice of:
– 1/2 tbsp crushed coffee beans
– 2 tbsp cocoa powder
– 1/2 tbsp of paprika and a few drops of lemon extract or lemon zest
– 2 tbsp of coconut flakes
- Preheat 300°F. Blend the egg whites until you get a mixture that holds soft peaks.
- Gradually add the sugar while blending. Keep blending until the mixture stiffens. You should literally be able to hold the bowl upside down.
- Add your favorite flavour. Place a sheet of parchment paper on an oven tray. Place perfect little droplets using a spatula or by putting the mixture in a ziploc with a tiny hole in the corner and squeezing the droplets out.
- Put the tray in the oven and bake for 25min.