A very fluffy, delicate cream with a light coffee aroma and caramel flavor. Great for pastries, cakes, it can be used to fill eclairs. In addition, this meringue cream keeps its shape excellently and prepares very quickly!
It is necessary
- - 200 g of sugar;
- - 100 ml of water;
- - 4 egg whites;
- - 1/2 teaspoon of instant coffee.
Instructions
Step 1
First, brew the coffee caramel. To do this, dissolve sugar in hot water, add coffee, cook over low heat, stirring occasionally. The mass should begin to thicken and gurgle slowly (this takes about 20 minutes). Then turn off the fire.
Step 2
Whisk the cooled egg whites into a thick foam. No yolks are required for this recipe.
Step 3
Start slowly adding the hot coffee caramel to the whipped egg whites, whisking all the time. If the caramel is not very thick, then pour it in a thin stream. Beat with a mixer on high speed until smooth. The cream should turn out to be lush, so stir for 3-4 minutes - at least.
Step 4
Meringue cream with caramel and coffee is ready, it turned out to be tender, delicate, aromatic. You can use it right away for other recipes - you can use it to layer the cake layers, or to decorate the tops of any delicacies, for example, mini-muffins, with it. Or you can simply fill the tartlets with fragrant cream.
