Meringues are a light and sweet, melt-in-your-mouth treat. with a twist of hazelnut mocha, this recipe will be a favorite with coffee drinkers. There are a few things necessary when making meringues and we break it down for you so you can make meringues easily.
We prefer Sun-Maid and Orchard Choice Mission Figs for their bolder fig fruit flavor, but you could also use Golden Figs with their milder fig flavor.
You Can Make Meringues… with These Tips
First of all, if the forecast calls for rain or you’re in a particularly humid area, you would want to skip meringues as they will bake well… and then get sticky as they sit around.
Next, you’ll need a low heat oven. This ensures even baking and not taking on too much color. Once they’re done baking, you’ll also leave them in the oven, but crack open the door. This allows the hazelnut mocha meringues to continue to dry.
They will finish drying on a wire rack.
Chocolate Swirls
Chopped chocolate or chocolate feves ensure even melting. Once melted, spoon the chocolate into a quart-sized zipseal bag or use an icing bag. Snip 1/4-inch hole from one of the corners. Pipe chocolate spirals or crosshatched designs onto the meringues. Set aside for the chocolate to fully dry.
California Fig and Hazelnut Mocha Meringues
Ingredients
- 3 egg whites large, at room temperature
- 1/2 tsp instant coffee
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 4 tsp cornstarch
- 1 tsp ground cinnamon
- 1 cup Orchard Choice or Sun-Maid California Figs chopped, stems removed
- 1/2 cup hazelnuts or walnuts, chopped, toasted
- chocolate swirl topping
Instructions
- Heat oven to 250F. Line 2 large baking sheets with foil or parchment paper.
- Put egg whites, instant coffee and cream of tartar in clean medium mixing bowl. Beat on medium speed until soft peaks form.
- Beat in sugar, 1 tablespoon at a time. Beat on high speed until stiff peaks form. Beat in vanilla. Sift together cocoa powder, cornstarch and cinnamon. With spatula, gently fold into egg white mixture along with figs and nuts.
- Spoon meringue onto foil making about 16-18 (2-inch) circles. Smooth tops with back of spoon; be sure all fig pieces are covered with meringue.
- Bake for 50-60 minutes or until dry, switching positions of sheets after 30 minutes for even cooking. Turn oven off, partially open door, and let cookies dry in oven for additional 30 minutes.
- Peel cookies from paper and place on wire rack to cool completely. Store cookies in airtight container.
Chocolate Swirl Topping
- Melt 2 1/2 ounces chopped bittersweet chocolate and spoon into quart-size plastic bag; seal bag. Snip across 1 corner of bag to make 1/4-inch hole. Pipe chocolate in spiral designs on each cookie. Let chocolate dry.
