Coffee meringue

50 grams	espresso
80 grams	sugar
80 grams	egg white
60 grams	sugar

Mix the espresso with the 80 grams of sugar and heat this up till the sugar is 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the 60 grams of sugar and when the syrup has the right temperature slowly add it to the bowl as well. Then continue beating till it’s at room temperature. Now pipe the meringue in small dots on a siliconsheet and then dried them at 50 degrees Celsius. Once dry keep them dry and covered to prevent them from turning soft.

Recipe used in Espresso Martini dessert