The Coffee Meringue Cake or Meringue Cake is perfect for any occasion. I usually prepare, or rather, have my husband prepare the meringue cake for my birthday, but this year I asked to change it by making it with coffee. The result? Truly finger-licking good.
An incredibly easy cake to make, of course, the baking of the meringue discs requires time but it doesn’t matter, they bake on their own in the oven and you just need to wait for them to bake and cool before enjoying a perfect coffee meringue cake.
A very simple cream half made of coffee that you will see will delight everyone, and of course, if you want to make it quicker you can buy ready-made meringue discs, but I guarantee making them at home is very simple.
DID YOU KNOW:
Up here, where you see the lens, you can click on “SEARCH”🔎, you can type in the ingredient you find when you open the fridge door, or from your pantry,
you will be able to access hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
If you like meringues, below I leave you many other ideas and then right after the photo we discover how to prepare the coffee meringue cake!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Coffee Meringue Cake Ingredients
- 6 egg whites
- 4.94 oz granulated sugar
- 4.23 oz powdered sugar
- 1.26 cups fresh liquid cream
- 3.53 oz mascarpone
- 1.76 oz sugar
- 1 coffee cup coffee (espresso or cold moka, unsweetened)
Tools
- 1 Mixer
- 3 Piping bag
- 1 Star nozzle
- 1 Baking tray
- 2 Bowls
Preparation of Coffee Meringue Cake
To prepare the coffee meringue cake, make the meringue by placing the room temperature egg whites with the granulated sugar in your mixer’s bowl.
If you don’t have a mixer, you can easily use an electric whisk, and beat the egg whites at high speed until well whipped.
When the egg whites are well whipped, add the powdered sugar, lower the whisk speed, and keep beating until it is fully absorbed.
Preheat the oven to 250°F in static mode and put the meringue into a piping bag with a star nozzle.
Draw on a baking paper sheet 2 meringue discs of approximately 7 inches (each disc should be about 0.8 inches high).
Then lower the oven temperature to 210°F, place the meringue discs on the middle rack and bake for at least 2 hours.
Check after 1.5 hours to ensure the discs don’t color; if they start to darken, cover them with baking paper and continue baking.
After 2 hours of baking, turn off the oven, open the door, and let the discs dry and cool completely before removing them from the oven.
When the meringue discs are perfectly cool, prepare an espresso or moka coffee but don’t sweeten it.
Whip the fresh liquid cream with the sugar, and before it is fully whipped, add the mascarpone.
Divide the whipped cream into 2 bowls and add the now cold coffee to one of them, incorporating it well with a rubber spatula.
Place each cream into a piping bag with a star nozzle.
Place a meringue disc on a serving plate, make alternating dollops of whipped cream and coffee cream.
Place the second meringue disc on top and decorate with the remaining whipped cream, alternating with the coffee cream.
Keep in the fridge until serving the coffee meringue cake.
How to Store the Coffee Meringue Cake
You can keep it in the fridge for 2 days, and the meringue discs can be stored for 3 days in a paper bag.
Other Recipes
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