Preheat the oven to 140°C, 275°F, Gas 1. Line two baking trays with parchment paper. Put the egg whites and the pinch of salt in a large, spotlessly clean bowl and, using an electric whisk or a food mixer with a whisk attachment, whisk until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peaks.
Using a large spatula or metal spoon, fold in the instant coffee and the toasted chopped hazelnuts.
Spoon the meringue mixture into a piping bag fitted with a 1.5cm nozzle and pipe a series of small rosettes, each approximately 7cm (2¾in) wide, on to the prepared baking sheets. Alternatively, you can use a tablespoon to make rough (rustic!) ‘blob’ shapes.
Bake in the oven for 30 minutes. Test a meringue by lifting it and gently pressing the base — it should be crisp, but give way with a bit of pressure.
The meringues will crisp up more when they are cooling.
For best results, turn off the heat and allow them to cool in the oven with the door slightly ajar.
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This is a delicious tart and is also perfect for people who don’t want to make pastry. You can use a variety of fruit for the filling (see below).
- 3/4 cup (6 oz) confectioners’ sugar
- 2 ripe pears, peeled, cored and quartered, then cut into long slices
- 1/2 cup (2 oz) all-purpose flour
- 4 oz almond meal, about 1/4 in thick
- Finely grated zest of 1 lemon
- 2 tbsp slivered almonds
- 5 egg whites
- Confectioners’ sugar, to serve
- 12 tbsp Kerrygold Salted Butter, melted
Preheat the oven to 400°F (200°C). Lightly grease the sides of a 9-inch tart pan with a removable
bottom and place a disc of wax paper on the base. If you prefer to serve this tart on the tart pan base, do not use the wax paper.
Sift the confectioners’ sugar and flour into a bowl and stir in the almond meal and lemon zest. Whisk the egg whites for 30 seconds, until just frothy, and add to the dry ingredients with the warm melted butter. Mix until smooth.
Pour the mixture into the prepared pan. Arrange the slices of pear on top and sprinkle with the slivered almonds.
Bake in the oven for 15 minutes, then turn down the heat to 350°F (180°C) and cook for a further 10 minutes, or until risen and a pale golden color. The filling should feel firm to the touch in the center.
Allow to sit in the pan for a few minutes before turning out onto a wire rack. Dust with confectioners’ sugar to serve.
This is delicious with softly whipped cream.
Instead of pears, I sometimes use 4 oz raspberries or blackberries (either fresh or frozen) for the topping. Alternatively, I use 2 oz pine nuts instead of fruit. You can also make this with 4 oz peach or nectarine slices, which is particularly nice in the summer!
OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened
325g caster sugar
1 tsp vanilla extract
75g cocoa powder
1 tsp bicarbonate of soda
¼ tsp salt 175g dark chocolate chips
Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .
Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.
With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.
If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪