Meringue with coffee and blackcurrant
4 servings
120 minutes
Meringue with coffee and black currant is an elegant dessert of French cuisine that combines airiness, richness, and berry freshness. Light meringues with a fragile crust and tender center gain deep aroma from the addition of espresso, which brings a slight bitterness and highlights the sweetness. Black currant in the sauce adds tartness and fruity freshness, balancing the dessert's flavor. Historically, meringue appeared in the 18th century and became a symbol of sophistication. This dessert is perfect for festive occasions – it not only delights the palate but also creates an atmosphere of refinement and celebration. The harmonious combination of coffee, cream, and berries makes it unforgettable.
1
Preheat the oven to 120 degrees. Line a baking tray with parchment paper. In a bowl, beat the egg whites with a mixer until soft peaks form. Gradually add 100 grams of powdered sugar, mixing in no more than two tablespoons at a time. Whip until the foam is so stiff that it doesn't fall out when the bowl is turned upside down. Gently fold in a tablespoon of cold espresso at the last moment.
- Egg white: 2 pieces
- Powdered sugar: 175 g
- Espresso: 1 tablespoon
2
Using a tablespoon, place 8 meringues on baking paper, leaving at least 4-5 cm between them. Put in the oven for 1.5 hours or 1 hour and 40 minutes - during this time the meringues should set well at the edges (and remain slightly moist in the center). Remove from the oven and cool by transferring to a rack.
3
Put the currants in a pan, add 50 ml of water, and cook for 10 minutes until soft. Strain through a sieve. If the puree is too thick, add a little water.
- Frozen blackcurrants: 500 g
4
Add the remaining powder and cool. Whip the cream and before serving, assemble 4 sandwiches from the meringue by spreading whipped cream on the flat bases and sticking the halves together, place on plates and serve with berry sauce.
- Powdered sugar: 175 g
- Cream: 125 ml