Best 4 Kahlua Cream Meringue Recipes

KAHLUA & BAILEYS CHOCOLATE CREAM PIE

Steps:

• Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
• With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
• Beat in liqueur by the 1/4 cup.
• In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
• On low, blend the two mixtures together completely.
• Pour into a pie crust and decorate or garnish with the toasted almonds.
• Refrigerate until set, about 4 hours; this pie improves with age.
• You can make this far more chocolatey if you double the choc. chips.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KAHLUA CREAM MERINGUE

Steps:

• Meringue: In electric mixer bowl combine egg whites and cream of tartar. Beat at highest speed just until frothy (there should be no bottom layer of free-flowing viscous white). Continue beating and add sugar, 1 tablespoon at a time, sprinkling gradually over the whites. When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes. When beater is lifted out, whites should hold very stiff, sharp, unbending peaks. Place parchment paper on each of two baking sheets. I made individual meringues about the size of a coffee cup. You can trace a cup on the paper to serve as a guide. But, I didn't worry too much about the individual meringues being uniform. Spread the meringue on the sheet using a rubber spatula. Repeat on the second parchment/pan. Bake in a 250 oven for 1 1/2 hours (color should be pure white to faint amber). Helps to rotate pans halfway thru baking. Turn off oven after baking and allow meringues to cool in oven, at least one hour. Flex pans while still warm to pop meringues free. Cream Filling: In a cup, blend 1 tsp. instant coffe and 1/4 c. Kahlua. In electric mixer bowl, whip 1 pint (2 c.) heavy whipping cream until stiff, then fold in Kahlua mixture and about 5 oz. dark chocolate, coarsely chopped. (I used Baker's or ). Refrigerate until you're ready to assemble. Assemble: Place individual meringues on a flat serving dish. Top with generous amount of cream filling. Put 4-6 raspberries on top of the cream. Sift cocoa over top. Cover and refrigerate for up to 8 hours before serving.