Maple Meringue Coffee

Description

An interesting take on coffee, using a Meringue as the head/creamer for this drink. Modified to leverage my espresso machine.

Ingredients (1–2 servings)

• 1/4 cup egg whites
• 1/2 cup sugar
• 1–2 tbsp maple syrup
• Double shot of espresso from coffee with caramel tones
• Generous pinch of salt

Instructions

• Fill a small saucepan with about 2 inches of water and bring to a simmer. Set a large heat-safe bowl on top to create a double boiler.
• Add the egg whites and sugar to the bowl. Stir constantly over the simmering water until the sugar fully dissolves and the mixture reaches 160°F.
• Remove from heat and whip immediately at high speed until glossy soft peaks form — the peaks should gently droop or curl over when the whisk is lifted. You now have Swiss meringue.
• Pull a double-shot of espresso directly over the maple syrup in the espresso cup., then stir in a generous pinch of salt.
• Spoon the meringue on top of the coffee about 1 inch thick. Toast the meringue top with a kitchen torch if desired, then serve and enjoy.

Source/Story

Front Hungry Root, but modified for espresso.