Irish Coffee Meringues

Irish Coffee Meringues Recipe

Oh meringues, those little pillows of fluffy goodness. They’re a surprisingly light sweet treat, made mainly of whipped egg whites and a bit of sugar. Somehow, they tend to be eclipsed by other desserts like cookies and tarts — which we think is a disservice! We were intrigued to learn how to whip up these little sweets, and pleasantly surprised with the outcome.

Irish Coffee Meringues Recipe

When separating the egg yolks, ensure the eggs are at room temperature and absolutely no yolk makes it into the whites.

Irish Coffee Meringues Recipe

The eggs whites are ready for the sugar when they become foamy (about 45 seconds).

Irish Coffee Meringues Recipe

Add the sugar one spoonful at a time to the KitchenAid® Stand Mixer, allowing it to integrate before adding more.

Irish Coffee Meringues Recipe

When stiff peaks form, add the Irish whiskey and beat for another 30 seconds.

Irish Coffee Meringues Recipe

To pipe, squeeze gently and work your way upwards in a quick circular motion.

Irish Coffee Meringues Recipe

Makes about 4 dozen medium sized meringue cookies.

Since meringues are fairly delicate, the Even-Heat™ technology on our KitchenAid® Double Oven Range and KitchenAid® Nonstick Cookie Sheet both helped to ensure that all meringues were done at the same time. It made for worry-free baking!

While they seemed daunting and unapproachable at first, these meringues were fairly simple to make and a hit with friends and family. The Irish whiskey and chocolate drizzle amped up the flavor, taking the simple meringue to a whole new level. Give it a try yourself – you may find you have baking skills you’d never dreamed of!

Irish Coffee Meringues Recipe

Irish Coffee Meringues

Makes 4 dozen servings

INGREDIENTS

For the meringues

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar
2/3 cup powdered sugar
2 teaspoons instant coffee
1 teaspoon Irish whiskey

 

For the chocolate drizzle

1 cup high quality dark chocolate chips
2 teaspoons instant coffee

Materials

Parchment paper
Pastry bag with large star tip

DIRECTIONS

For the meringues

Prep: Let the 4 eggs come to room temperature. Make sure the bowl of the KitchenAid® Stand Mixer and the whisk attachment are completely clean and dry. Place parchment paper on two KitchenAid® Nonstick Cookie Sheets. Prep the pastry bag with a large star tip.

Preheat oven to 250F (or 200F for convection bake)

Separate the egg whites from the eggs and place in the bowl of the KitchenAid® Stand Mixer and add cream of tartar. With the whisk attachment, start at low and increase to medium speed until the eggs become foamy (about 45 seconds).

Increase the KitchenAid® Stand Mixer speed to high. Slowly add in the white sugar one large spoonful at a time, then add the instant coffee, and then the powdered sugar (one spoonful at a time).

Continue beating on high until stiff peaks form (about 5 minutes). Scrape down the sides of the bowl, add the Irish whiskey, and continue beating for about 30 seconds until fully incorporated.

Spoon the mixture into a pastry bag fitted with a large star tip. Pipe about 48 cookies onto the KitchenAid® Nonstick Cookie Sheets, working in a circular motion to create the shapes.

Bake in the KitchenAid® Double Oven Range for 1 ½ hours. The cookies should be crisp to the touch and easily release from the parchment paper. If still soft, bake for another 15 minutes. Remove and allow to cool completely on a drying rack. When cool, spoon chocolate drizzle (see below) onto each cookie.

 

For the chocolate drizzle

Fill a large skillet halfway with water and bring to a simmer. Place 2 cups chocolate chips in a heat-safe bowl (metal or glass). Once the water is simmering, turn off the heat and place the bowl of chocolate in the water. Stir the chocolate until melted.

Spoon over the meringues and let sit at room temperature until hardened. Store in airtight container.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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