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Dessert

Meringues Liquides Au Café

A light, coffee-flavored meringue made by whipping egg whites with sugar and coffee extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and coffee are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Meringues Liquides Au Café

Ingredients

Directions

Make the sugar syrup

  1. Cook the sugar until it reaches a ball stage.

  2. Add the coffee extract and mix well.

Whip and shape

  1. Whip the egg whites until stiff, gradually adding a tablespoon of powdered sugar while whipping.

  2. Incorporate the sugar mixture slowly into the egg whites.

  3. Transfer the mixture into a piping bag or syringe to shape the meringues into pyramids about 1.5 inches tall.

  4. Pipe onto a slightly dampened baking sheet.

Bake

  1. Bake in a very low oven until firm to the touch.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Cooked to a ball stage, it forms a syrup that sets the meringue structure and sweetness.
Egg whites
Whipped into foam, they trap air and form the light structure of the meringue.
Coffee extract
Adds coffee flavor to the sugar syrup.

The step that matters

Incorporating the sugar mixture into the egg whites. Adding the hot syrup slowly while the whites are whipping keeps the foam stable and glossy. Pouring it in too fast can deflate the whites or leave them unevenly mixed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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