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Coffee Meringues are like clouds, literally and figuratively, as its taste will take you higher - thanks to the caffeine.
Coffee meringues are just a great treat if you're looking for something sweet or something to pair with your cup of espresso. For those who put sugar in their coffee, you won't need any as the coffee cloud's sweetness will solve your cravings for sugar.These are yummy and before you know it you'll be eating a lot. So make sure that you're drinking a decaf coffee to partner with in case you serve these late at night. So what are you waiting for? It's time to try this Coffee Meringues' recipe. Ingredients:
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1/4 cup honey
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 tablespoon grated orange zest (from 1 orange)
Coffee Meringue Procedure: - 1. Sift together the flour, baking soda, cardamom and salt into a medium bowl; set aside.
- In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until well blended. Blend in the honey.
- Add the egg, vanilla and orange zest, and blend on medium speed for about a minute.
- Add the flour mixture and mix well on medium speed, about a minute.
- Divide the dough into 3 portions and form into flat disks, about 3/4 inch thick. Wrap in plastic and refrigerate at least 3 hours or overnight.
- Preheat the oven to 350 degrees F, with a rack in the middle. Lightly grease 2 baking sheets or line with parchment paper.
- Remove a disk from the refrigerator. Roll out the dough on a lightly floured surface until 1/8 inch thick. (The dough is easy to work with and flexible)
Cut into the desired shapes and place about an inch apart on the baking sheet. - Bake one sheet at a time for 10 to 12 minutes, until the cookies are firm and light gold around the edges. (You can roll out and cut the dough for the next sheet while the first batch bakes.) Remove the cookies from the pan immediately and cool on a wire rack. Store in an airtight container for up to 2 weeks or freeze for up to 9 months.
Yield: 9 dozen 2-inch cookies.What do you think of this Coffee Meringue recipe? Let us know and if you have any more coffee recipes. Please do not hesitate to send us yours as we would really appreciate that. Enjoy this Coffee Meringue everyone:)
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