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.
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Kirabodaphine18 traphine4
k.t@gmail.comI'm not a big fan of Kahlua, but I still enjoyed this dessert. The meringue is so light and fluffy, and the cream is rich and flavorful.
Dg Ghh
dg_ghh48@yahoo.comThis is so good, I could eat it every day.
Network Internet Joker Victor
v25@hotmail.frThis is a must-try for any dessert lover!
Hend Ali
hend_a@hotmail.frI highly recommend this recipe to anyone who loves Kahlua or meringue.
Simone Baptiste 1500
s.1500@yahoo.comThis is a great dessert to make ahead of time. It can be stored in the refrigerator for up to 3 days.
Shahbaz Gull Khan
k_s31@yahoo.comThe Kahlua flavor is subtle but definitely noticeable. It adds a touch of sophistication to the dessert.
Simple Shaggi
simple-s5@aol.comThis dessert is so light and airy, it's like eating a cloud.
Tharindu Srimal
srimal7@aol.comThe Kahlua cream is the perfect complement to the meringue. It's rich and flavorful without being too heavy.
Muna Muna a Muna Muna a
m@gmail.comI love how easy this recipe is to follow. Even if you're not a seasoned baker, you can still make this dessert without any problems.
Vicky Lambert
vicky.l@hotmail.comThis dessert is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Valentine Boiko
v-boiko@yahoo.comI made this recipe for a party last weekend and it was a huge hit! Everyone loved the light and fluffy texture of the meringue and the rich, flavorful Kahlua cream.
Shorif Mia
shorif_mia@hotmail.comThis Kahlua cream meringue is a delightful treat that is sure to impress your guests. The combination of Kahlua, cream, and meringue is simply divine.