The best coffee meringues I have ever had... Sweet and crisp with a chewy middle, best served with whipped cream- yum!
- 4 egg whites
- 200g caster sugar
- 50g light muscovado sugar
- 2 tsp instant coffee
- pinch of cream of tartar (optional)
- 4tbsp flaked almonds
Mix both sugars in a bowl and set aside. To make the meringues begin to whisk the egg whites in a large bowl. When the egg whites are frothy and are beginning to hold soft peaks slowly add the sugar mixture, a spoonful at a time.
When all sugar has been added and the mixture holds stiff peaks whisk in the coffee and cream of tartar, until just combined.
Divide the mixture into six equal parts and spoon onto a lined baking sheet, sprinkle with flaked almonds.
Bake at 140C for about 1 hour, until the meringues are dry to the touch. Leave in an open oven to cool.