So, the first recipe I wanted to tackle was Espresso Infused Meringue Cookies from the Happy Good Times Blog. I think now would be the appropriate time to point out that these meringues didn’t turn out how I think they were supposed to. They were still good (seriously!), but I think I lack the necessary skills to create this lovechild of baked goods and candy. Also, I may or may not follow directions well…
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 3/4 cup white granulated sugar
- 1 and 1/2 teaspoon finely ground espresso or coffee beans (we used Velton’s Twilight Blend)
- 1/4 teaspoon vanilla (I used powdered, but I don’t think that’s necessary)
- Allow whites to come to room temperature (about 20 minutes)
- Clean and dry your mixing bowl
- Line baking sheet with parchment paper
- Pre-heat oven to 275 degrees F
- Stir together sugar, espresso grounds and vanilla – set aside
- Using a mixer, beat whites on low speed until foamy
- Sprinkle cream of tartar and salt over foamy whites
- Increase mixer speed to medium, and beat until medium peaks form
- Increase mixer speed to high, and add sugar mixture one tablespoon at a time
- When stiff, glossy peak form, spoon meringue onto your prepared baking sheet
- Bake for 60-70 minutes in the top third of your oven
- Allow to cool completely on the baking sheet
- Store in an air-tight container for about 3 days.
After reading through that, and seeing my pictures, you may have a couple of questions. Questions like: ‘Kaylie, did you use bottled egg whites instead of fresh ones?’ or ‘That sounds like a lot of meringue mixture; did you double the recipe?’ The answer to both of those questions is yes, that is exactly what I did! Remember what I said about not following directions? Well, it’s not that I don’t follow them so much as I try to take shortcuts. Shortcuts which may or may not ruin the finished product.
How so? Well, the meringues were very delicate on the outside and soft on the inside. Not fluffy soft, more like ‘too heavy to rise so it sunk to the bottom’ soft. The result? Something like hollow egg shells that were nearly impossible to keep intact while removing them from the baking sheet.
The crew here at Seattle Coffee Gear still ate them, cutting the sweetness with an iced latte (courtesy of Brandi). I just wish they had turned out pretty and delicious. If there are any readers with mad meringue-making skills, please let me know what I did wrong! I’d love to try these again and have them turn out. In the meantime, I will just need to redeem myself with next week’s recipe … Wish me luck.
The Chemex is easily one of the most long-loved piece of coffee brewing equipment — it’s simple, easy to use and creates an excellent cup of coffee. Also, who can’t love it’s cool 70′s-era design?!
Watch Allison take our 6-cup Chemex out for a test drive, providing some tips from what she’s learned in her research and experiments and brewing up a couple lovely cups of coffee.
Are we the only ones who want to exclaim ‘baklava’ like it’s a passionate drinking toast or the kick off signal for a three-legged race? The sweet and nutty flavor of this Central Asian treat inspired our twist on a lovely cup of morning java.
- 3/4 oz Monin Honey Sweetener
- 1/2 oz Monin Amaretto syrup
- 9 oz drip coffee (we used Velton’s Twilight Blend)
- 1 oz half & half
- Pinch o’ ground clove
Combine the sweetener and syrup together, mix well. Add coffee and half & half, stir. Sprinkle with ground clove and enjoy.
It’s our favorite time of the year — Velton’s limited edition Holiday Blend is back! This year, Velton says he was inspired by fruitcake, combining two fruity coffees in a 50/50 blend that we found to have very chocolatey and berry flavors throughout.
Watch Gail & Allison brew a couple of cups using Hario pourovers. This special blend is available through 1/15/12 or while supplies last.
If you haven’t decided on your goodie bags for this holiday season, might we recommend you incorporate these ridiculously delicious chocolate and coffee bean confections?
Watch Brandi whip up a batch — the recipe is super easy and located below.
- 2 cups semisweet chocolate chips
- 1 teaspoon butter or margarine
- 3/4 cup whole coffee beans (we used Velton’s Bonsai Blend)
- 1/4 cup chopped white chocolate or white chocolate chips
- Cover a cookie sheet with waxed paper
- Combine the chocolate chips and the butter/margarine in a microwave-safe bowl. Using 30-second intervals, heat the chocolate chips and stir in between each interval until melted.
- Mix in the whole coffee beans and white chocolate; stir to combine.
- Spread mixture over wax paper and place in the freezer until set. Break into pieces and store in an airtight container.
Next up in our series on home coffee roasters is the Nesco, which is another air roaster, similar to the iRoast 2. One of its special features is a corkscrew in the roasting chamber, which rotates the beans to potentially achieve a more even roast. Also, Comic Sans.
Rob takes us through his initial assessment of features and functionality and we then roast up our first batch of Velton’s Bonsai Blend. While this roaster purports to have a catalytic converter in order to reduce the smell, we found it only had minimal effect.
Watch as he talks to us about how Bodum’s vacuum coffee pot works and demonstrates brewing a cup of smooth java.