Egg Harbor Mocha Meringue with Cinnamon Spice Whipped Cream

Egg Harbor Mocha Meringue with Cinnamon Spice Whipped Cream

By: Brenda - Negaunee, MI - 2016 Recipe Contest

"For the meringues I was experimenting with the coffee syrup to see if I could get a texture like Pavlova - well, I didn't but I did get a chewy decadent surprise that works like a gem for what I dreamed up. The flavors and textures are a lovely combination and I hope you enjoy this recipe as much as I enjoyed creating it."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



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


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.