Sweet Coffee Recipes
MINI MEREGUITOS DE CAFÉ
Mini Merenguitos are favorites with the children Puerto Rico. So with adults too! The recipe calls for extra good instant strong coffee in fine powdery ground. Use a piping bag and to control the size with a large "leaf" tip to get petite and delicate cookies.
INGREDIENT
* 2 egg whites
* ½ cup of instant strong coffee, finely ground
* 1/2 cup superfine sugar
* 1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla and then instant coffee. Pipe or use a teaspoon to control the size, place in baking sheet lined with parchment paper onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside over night. Chef's presentations suggestions include dusting with a little cocoa over Merenguitos. Serve them on the side of coffee cup dish and fill the cup with freshly brewed coffee from Puerto Rico, as after dinner drink.
TRES LECHES DE CAFE DE PUERTO RICO
Cake Ingredients:
* 6 large eggs, separated
* 2 cups granulated sugar
* 2 cups all-purpose flour
* 1 cup of instant expresso style coffee
* 2 teaspoons baking powder
* 1/2 cup whole milk
* 1 teaspoon vanilla extract
Cream milks topping sauce:
* 1 14-ounce can evaporated milk
* 1 14-ounce can sweetened condensed milk
* 1 cup heavy cream
* 1 cup of instant strong coffee
* ¼ cup of dark rum
To make the cake:
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To make the topping sauce:
Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
