Coffee Meringue


Coffee Meringue

Crunchy and gooey, heavenly in short! You can store their freshness for a good whole week in an air tight container. You can also freeze the meringues for longer and make the filling an assembly on serving day.

  • Preparation time
  • Preparation time

    25 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    10 People
  • Goody kitchen


2/3 cup sugar 
2 tsp Cofique instant coffee 
2 egg whites 
1 tsp Goody vinegar 
2 tbsp almond meal 
For filling:
1 tbsp custard powder 
2 tbsp sugar 
2 tbsp Velor powder milk 
1/3 cup cold water 
2 tsp Cofique instant coffee 
70g butter 


1.For macaroons: using the back of a spoon, crush coffee and sugar together. Wipe a bowl with some vinegar. Combine egg whites, sugar, coffee and vinegar. Using an electric mixer beat on high speed for 10 minutes or till stiff. Using a spatula, fold in almond meal.    
2.    Grease a baking tray and sprinkle with cornstarch. Using a pastry bag, pipe meringue 2 inches apart. Bake in low oven for 30 – 40 minutes. Cool. 
3.For filling: in a pan, combine all ingredients except butter. Mix till smooth. Place on medium fire. Heat and stir constantly till thickens. Take off heat. Add butter stir till melted.  
4.For assembly: stick the back of two meringues with 1/2 tsp filling. Place on a serving plate.