Crushed Meringue For Ice-Cream Topping – a delicious recipe with egg whites, sugar, espresso, Canola oil, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If using frozen egg whites, thaw them in the refrigerator.
2
Mix the sugar with the instant espresso.
3
Preheat the oven to 250 degrees F. Line a jelly roll pan with aluminum foil sprayed with oil.
4
Beat the egg whites with a pinch of salt until they are very stiff, gradually adding the sugar and the vanilla.
5
Spread the batter evenly onto the aluminum foil and bake for 60 minutes, until dry to the touch. Remove the pan from the oven and leave the oven on. Transfer the meringue onto a large cutting board and peel off the aluminum foil. It's OK if it breaks into many pieces, as it will be crushed anyway.
6
Coarsely chop the meringue with a large knife and spread it out on the jelly roll pan. Bake for another 30 minutes, until the meringue has barely any moist spots left. Turn off the oven but leave the meringue in with the door closed, which will dry it further.
7
After the meringue is cooled completely, store in tin cans. It keeps for several weeks.
418
kcal
Calories
15
g
Fat
80
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 egg whites, 1 cup sugar, 2-3 tablespoons instant espresso or unsweetened cocoa, to taste, Canola oil or another neutral-tasting oil for spraying, and more.
Yes, Crushed Meringue For Ice-Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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