Egg Harbor Mocha Meringue with Cinnamon Spice Whipped Cream

Ingredients

Featured ingredient: Death's Door Coffee 10 oz. Bag Ground

Syrup ingredients:

• • 3 cups granulated sugar
  • 1 cup prepared Door County Death's Door Coffee

Meringue ingredients:

• • 5 large egg whites
  • 6 ounces coffee syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon white wine vinegar

Whipped Cream ingredients:

• • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup toasted pecans

Instructions

Meringue directions:

1. Preheat oven to 225F. Beat the egg whites until stiff.
2. Add 6 ounces of the coffee syrup gradually. Beating with whisk attachment until thick and glossy. Fold in the vinegar and cornstarch.
3. Line a baking sheet with parchment, trace 8 - 3 inch circles and flip the parchment so that ink or pencil is not touching the meringue. Roughly fill the circles with the meringue and make a dent in the middle of each with the back of a spoon.
4. Bake at 225F for 1 hour. Turn off oven and leave to cool in the oven for 2 hours.

Coffee syrup directions:

1. In a saucepan on medium high heat combine the 3 cups granulated sugar and 1 cup coffee.
2. Heat until all sugar is dissolved and is a syrup consistency, about 15 minutes, set aside to cool.

Whipped Cream directions:

1. With a hand mixer beat the heavy cream until some air is incorporated and gradually add the 3 tablespoon of granulated sugar, cinnamon, and nutmeg.
2. Beat until stiff peaks form, refrigerate until ready to use.

To plate:

1. Carefully remove the meringues from the parchment, these are sticky so handling with 2 butter knives will work well.
2. Place on plates followed by a dollop of the whipped cream, some toasted pecans and drizzle some coffee syrup on top.
3. The coffee cup decoration on the plate was made by drawing a cup on paper and cutting it out to use as a reverse stencil, place on the plate and sprinkled with cinnamon.