Dr Lees Mocha Meringue Recipes

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Steps:

• Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.
• In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.
• With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
• Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
• To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• Take your eggs out of the fridge and allow them to come to room temperature.
• Make sure you have two oven racks in your oven. Preheat oven to 250°F.
• In a small bowl, mix vanilla and instant coffee.
• In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
• Increase speed slightly and add sugar gradually but steadily.
• Beat mixture until stiff peaks form. This should take about 10 minutes.
• Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
• Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
• Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
• Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.

Steps:

• Preheat oven to 250°F. Line 2 cookie sheets with parchment paper. Trace six 3-inch circles on each paper.
• Using electric mixer, beat first 3 ingredients to soft peaks. Gradually add sugar and beat to stiff glossy peaks. Transfer whites to pastry bag fitted with 1/4-inch plain tip. Beginning in the center of each circle, pipe concentric circles to fill traced circle. Bake until meringues are dry, about 2 hours.(Can be prepared 2 days ahead. Store in oven.)
• Gently spread 1/4 cup yogurt evenly on 6 meringues. Top with remaining meringues. Freeze until firm.
• Place cocoa and espresso in sieve. Lightly sprinkle over tops of meringue and serve immediately.