Coffee Meringues with Rose Cream Recipe

Coffee Meringues with Rose Cream Recipe

These sugary meringues, with crushed espresso-roasted coffee beans, are filled with a delicate rose-scented cream. Lightly sprinkle rose petals for a romantic finish.

Ingredients : (Makes 20 pairs of meringues)

25 g/1 oz/generous ¼ cup espresso-roasted coffee beans

3 egg whites

175 g/6 oz/1 cup caster (superfine) sugar

25 g/1 oz/¼ cup pistachio nuts, chopped

A few rose petals, to decorate

For the Rose Cream

300 ml/½ pint/1¼ cups double (heavy) cream

15 ml/1 tablespoon icing (confectioners') sugar, sifted

10 ml/2 teaspoons rose water

Method :

Preheat the oven to 180C/350F/Gas 4. Spread the coffee beans on a baking sheet and toast for 8 minutes. Leave to cool, then put in a plastic bag and crush with a rolling pin. Whisk the egg whites and sugar in a bowl over a pan of hot water until thick. Remove from the heat and continue whisking until the meringue holds stiff peaks. Whisk in the crushed beans.


Preheat the oven to 140C/275F/Gas 1. Fill a piping (pastry) bag fitted with a large star nozzle with the mixture and pipe 40 small swirls on to two baking sheets lined with baking parchment. Leave some space between each swirl.


Sprinkle with the pistachio nuts. Bake the meringues for 2-2.5 hours, or until dry and crisp, swapping the position of the baking sheets halfway through the cooking time. Leave to cool, then remove from the paper. To make the rose cream, whip the cream, icing sugar and rose water until soft peaks form. Use to sandwich the meringues together in pairs. Arrange on a serving plate and serve scattered with rose petals for decoration.

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