Coffee Meringue Cookies

After I made Pina Colada Tarts last time I have left over egg white and I need to get ride off them that's why I decided to make meringue cookies but I do love to add some coffee flavor in to my meringue cookies to make them more interesting, I remember when I used to work in Bankok there was a lovely coffee shop on the first floor, I used to buy coffee meringue cookies with almond on top for my afternoon sugar rush!!! Today I add hazelnut and almond which I already have in my kitchen.

Ingredients
2 egg whites
1/2 cup caster sugar 
1/8 tsp cream of tartar
pinch of salt
3 tsp instant coffee 
2 tsp hot water
2 tsp Tia Maria or other coffee liqueur (optional)

Yield : 30-40 Cookies 

Directions
Preheat oven to 90C.

Mix instant coffee and hot water, stirring until dissolved, add Tia Maria, set aside.

Beat egg whites and cream of tartar with standard mixer-whisk attachment until reach to soft peaks form, continue to beat and gradually add sugar in, continue beat until reach stiff peaks then fold in coffee mixture.

Line 2 trays with baking sheet, pipe the mixture onto the trays. Place on the top of each cookie a roasted almond and hazelnut.

Bake for 1 1/2 hours, switching the trays in the oven about half way through cooking.

Leave the door ajar and continue bake for another 40 mins or until the cookies completely dried.

Turn the oven off and leave cookies to cool in the oven about 1-2 hours.

Keep the cookies in an airtight container in room temperature for up to 2 weeks.

Enjoy

IG : PIMMO

Pineapple Flowers

I've seen these beautiful pineapple flowers on Martha Stewart's show, she was making humming bird cake and decorated with dried pineapple and it's look stunning. I do love them, easy to make and looks great!

Preheat oven to 150C.

Peel pineapple, remove and discard pineapple eyes then slice very thinly, pat dry with paper towel, transfer them to the baking sheet, if you like to add some color just soak pineapple slice in the food coloring for 10 mins then bake for 30 mins.

After 30 mins pineapple slices will become soft and translucent, transfer to muffin or cupcake mould to create flower shape, bake for another 30 mins or completely dried.

Now dried pineapple flowers are ready to use.