Caramel Coffee Meringues Recipe Epicuriouscom

Steps:

• Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

Steps:

• Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper.
• Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks.
• Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites.
• Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp.
• The disks should peel easily from the paper. Allow to cool completely.
• Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream.
• Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.

Steps:

• Base:.
• Cream butter and sugar.
• Add egg and oil.
• Add sifted dry ingredients.
• Press into 36 X 27 cm jelly roll sheet.
• Filling:.
• Beat caramel with fork to make it more pliable.
• Spread evenly over raw base.
• Topping:.
• Beat egg whites till stiff.
• Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
• Spread over caramel.
• Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
• Turn oven down to 160C and bake for 20 minutes.
• Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).