Coffee Meringues: So Simply but very delicious

 This simple cookie is not easy for some people, because I always heard many people said that they can't whip the meringue.

Whipping the meringue or whipping egg white with sugar is a basic step in baking. You have to whip it when making chiffon cake, some sponge cake or etc. So, it's better to know how to make it properly ^^.
The most important thing that you have to remember is the bowl and the whisk have to be free of grease, as fat will prevent the egg white to form the foam. The next thing, if there are a lot of sugar, don't add it all at one time. 
When baking, remember that you're not actually bake the meringues, you just drying it. You can see that most of the recipe use low temperature. Not only baking, let it cool in the oven is the best choice as it will dry completely.
Keeping is important too, as the meringue can become damp from the moisture in the air. The best way is keeping in an air-tight container, with this you can enjoy it for 1-2 weeks.

Coffee Meringues

Makes 12 pieces 

3 ................................ Egg whites
................................... Pinch of salt
1/8tsp ........................ Cream of tartar
150g .......................... Granulated sugar
2tsp ........................... Kahlua (coffee liquor) or water
1tbsp ......................... Instant coffee granules
................................... Diced almond (optional)

Preheat an oven to 150C
Line a baking sheet with baking paper.

 Mix the instant coffee granules with coffee liquor (or water), and set aside.

I use just a small amount of Sunlight Lemon Turbo. It's able to wash many dishes while degreasing dishes effectively. ^^

  Wash and dry the bowl before using, make sure it's free of grease.

Pour the egg whites, salt and cream of tartar into the bowl.

 Beat until foamy, then add the sugar gradually.

 Beat until firm and glossy peaks formed.

 Pour the coffee mixture into the bowl.

 Fold only 3-4 times (don't need to mix it).

 Pipe onto the prepared sheet, and sprinkle with almonds.
Put in the oven, and lower the heat to 120C.
Bake for 1.30 hours.

Turn off the heat.
Let the meringues cool completely in the oven.
Remove from the oven and keep in air-tight container.

Coffee Meringues: So Simply but very delicious