Beat water, 1 Tbsp. sugar and meringue powder in a small bowl with an electric hand mixer on high for 2 minutes. Slowly beat in remaining 1½ Tbsp. sugar; beat until stiff peaks form (tips stand straight). Spoon meringue into a pastry bag fitted with a medium star-shaped piping tip; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Add a little flare to your latte by adding a whipped meringue topping. Toast with a kitchen torch for the toasty marshmallow-like flavor.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. cold water | ||
| 2 ½ tbsp. Hy-Vee granulated sugar, divided | ||
| 1 ½ tsp. meringue powder | ||
| 2 tbsp. Hy-Vee ground dark roast espresso | ||
| 6 oz. Hy-Vee 2% reduced-fat milk | ||
| Chocolate hazelnut crème filled rolled wafer cookies, for serving |
Things To Grab
- Small bowl
- Electric hand mixer
- Spoon
- Pastry bag fitted with a medium star-shaped piping tip
- 12-oz. coffee mug
- Espresso machine
- Milk frothing pitcher
- Kitchen torch
Directions
Place a 12-oz. coffee mug under espresso spout of an espresso machine. Make a double-espresso beverage according to manufacturer’s directions. Repeat making another double-espresso beverage in another 12-oz. mug.
Froth milk in a milk frothing pitcher until milk is hot and frothy. Pour frothed milk on the espresso in both coffee mugs. Pipe meringue on top. Toast meringue with a kitchen torch, if desired. Serve with cookies.
Nutrition facts
Servings
120 Calories per serving
1 (12 oz. each)
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 10mg
- Sodium: 55mg
- Total Carbohydrates: 22g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 15%
0%
Vitamin D 10%
0%
Potassium 2%