Coffee Meringue

This is one of those delightful puddings which can be whipped up in a moment once you have a batch of meringues at your bidding. You can even use bought ones. As I always have many frozen egg whites waiting to be used up I usually have a tin of meringues at the ready. To make meringues, which couldn’t be easier, use 2 tbsp caster sugar to each egg white. Whisk the egg whites until really stiff, whisk in half the sugar until stiff again and then fold in the rest of the sugar. Cover the baking tray with non-stick baking parchment and dollop the meringue mixture in dessertspoon-size blobs over the surface as neatly as possible. Bake in a preheated oven at 115°C/240°F/Gas ¼ for 1½ hours. Leave to cool, then turn on to a rack and store in a large tin.


  • 8 meringues
  • 115 g/4 oz blanched almonds
  • 1 dessertspoon white sugar
  • 300 ml/½ pint double cream
  • 1 tbsp good old Camp coffee
  • freshly ground coffee


Chop up the almonds and heat with the sugar in a frying pan until brown and caramelised, turning them all the time as they can burn in a moment. Turn out to cool on some greaseproof paper. Break up the meringues into a lovely glass bowl. Whip the cream until it stands in soft peaks, mix in the Camp coffee and spoon over the meringues. Scatter the sugared almonds over the pudding and finally sprinkle some freshly ground coffee over the lot.

Delicious, d’lovely and delectable and mostly made of air.