{"id":786,"date":"2011-03-04T10:14:05","date_gmt":"2011-03-04T15:14:05","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=786"},"modified":"2011-03-04T10:14:05","modified_gmt":"2011-03-04T15:14:05","slug":"espresso-meringue","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=786","title":{"rendered":"Espresso Meringue"},"content":{"rendered":"

Made these meringues few times already , so easy yet so yummy . Most of the time i only have 2-3 pieces of them just because they’re sweet , i guess that’s why it’s called meringue !! I love this kind though because it has espresso in there , i used instant espresso , and since i loved mocha \/ coffee stuff .. this becomes my preference compared to regular meringue which nothing but sweet . Nick also loves this ,he requested it few times already for me to make them . Anyway .. make sure your oven is in the low temperature , and after finished baking them , do not open the door and let it sit for 2 hours , so it will get done and crunchy , or else u’ll get a sticky meringue !<\/p>\n

\"\"<\/a><\/p>\n

You will need :<\/p>\n

3 egg whites , room temperature<\/p>\n

pinch of salt<\/p>\n

3\/4 cup sugar ( put sugar in a food processor , and pulse it so it will become super fine , this is what you need for meringue )<\/p>\n

1\/8 tsp. cream of tartar<\/p>\n

1\/4 tsp. vanilla extract<\/p>\n

2 tsp. instant espresso powder<\/p>\n

Preheat oven to 300 F<\/p>\n

In a mixing bowl , beat egg whites , salt about 1 minute , it should be frothy , then add sugar , 1 tbsp. at a time ( medium high speed ) , add cream of tartar and vanilla extract and espresso powder . Increase the speed to high and beat 5 minutes until it becomes stiff .<\/p>\n

Once it’s ready , i use pastry bag with rosette tip , and squeeze them out nicely on a baking sheet lined with parchment paper . And bake 30 minutes , with the rack in the middle of the oven , and then rotate and bake another 30 minutes . Once it’s done , let it sit in the oven for 2 hours to finish cooling . Store in airtight container .<\/p>\n","protected":false},"excerpt":{"rendered":"

Made these meringues few times already , so easy yet so yummy . Most of the time i only have 2-3 pieces of them just because they’re sweet , i guess that’s why it’s called meringue !! I love this kind though because it has espresso in there , i used instant espresso , and since i loved mocha \/ coffee stuff .. this becomes my preference compared to regular meringue which nothing but sweet . Nick also loves this ,he requested it few times already for me to make them . Anyway .. make sure your oven is in the low temperature , and after finished baking them , do not open the door and let it sit for 2 hours , so it will get done and crunchy , or else u’ll get a sticky meringue ! You will need : 3 egg whites , room temperature pinch of salt 3\/4 cup sugar ( put sugar in a food processor , and pulse it so it will become super fine , this is what you need for meringue ) 1\/8 tsp. cream of tartar 1\/4 tsp. vanilla extract 2 tsp. instant espresso powder Preheat oven to 300 F In a mixing bowl , beat egg whites , salt about 1 minute , it should be frothy , then add sugar , 1 tbsp. at a time ( medium high speed ) , add cream of tartar and vanilla extract and espresso powder . Increase the speed to high and beat 5 minutes until it becomes stiff . Once it’s ready , i use pastry bag with rosette tip , and squeeze them out nicely on a baking sheet lined with parchment paper . And bake 30 minutes , with the rack in the middle of the oven , and then rotate and bake another 30 minutes . Once it’s done , let it sit in the oven for 2 hours to finish cooling . Store in airtight container .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-786","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=786"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/786\/revisions"}],"predecessor-version":[{"id":789,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/786\/revisions\/789"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}