This recipe is from one of my vintage German cookbooks.
They turned out fabulous. Like clouds of mocha deliciousness. The only weird thing was the recipe called for an 8 hour bake time.
Yes I just wrote 8 hours. Having thought I misunderstood, I had Dr. B double check the translation.. Mine took less, more like 5 and I think I overcooked them a tad. A star tip was used to pipe them but they came out pretty shapeless anyway.
Regardless, the taste was perfect and they make a nice treat to go with that afternoon cup of coffee.
(Adapted from Mokkabasiers from Back vergnügen wie noch nie,
Gräfe und Unzer GmbH, München 1984, p. 99.)
- 1 tablespoon instant coffee
- 1/2 teaspoons of coffee liqueur heated
- 4 egg whites
- 1/2 cup granulated sugar
- 2/3 cup powdered sugar
- 1/8 cup corn starch
- Line 2 baking sheets with parchment paper and preheat the oven to 210 degrees F.
- Dissolve the instant coffee in the heated coffee liqueur.
- Beat the egg whites until stiff, adding the granulated sugar when they reach the foamy stage.
- In a separate bowl, whisk together the powdered sugar with the cornstarch and fold into the egg whites.
- Fold in the coffee liqueur mixture but makes sure it has cooled first.
- Load the mixture into a pastry bag fitted with a large star (or other shaped) tip.
- Pipe each meringue in a circular motion on the baking trays.
- Put in oven leaving the oven door slightly ajar. Bake several hours, checking every hour and remove when baked through.
- Makes about 20 meringues.