3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Beaten Coffee Meringue Cappuccino - A Vegan treat


Print:
4

Ingredients

2 portion(s)

Coffee Meringue

  • 20 g water
  • 10 g instant coffee granules
  • 30 g raw sugar

Cappuccino

  • 500 g Plant Mylk of choice, eg soy, oat, rice , almond
5

Recipe's preparation

    Coffee Meringue
  1. Insert butterfly over blades in Thermomix bowl

  2. Add water, coffee and sugar. Whip 5 mins / speed 3.5

     

  3. Set meringue aside in a small bowl

     

  4. Cappuccino
  5. Without cleaning bowl add mylk and heat gently 5-7 minutes until 80°C / speed 4

     

  6. Remove butterfly, add 2 tbs of the coffee meringue then blend 20 seconds / speed 8 to froth the mylk

  7. Pour coffee into mugs and use spatula to dollop remaining coffee meringue on top, or to taste

     

10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
11

Tip

Remaining beaten coffee meringue will keep in a covered container in the fridge for several days without deflating. Use between macarons, as a frosting, or can be baked as meringues or frozen and added to frozen banana as a nicecream or used in cocktails.

 

 

Source: Adapted for Thermomix from a recipe by Jenny Field of //pastrychefonline.com/2015/01/15/beaten-coffee-indian-cappuccino/


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • Hi Kathy This is a beaten

    Submitted by VeganAnni on 19. January 2016 - 20:24.

    Hi Kathy

    This is a beaten coffee meringue as a special addition to a coffee instead of whipped cream. The recipe is not cooked and does not have eggs. That's why we vegans love it tmrc_emoticons.)

    Anni

    #crueltyfree

    Anni Turnbull


    Login or register to post comments
  • Has the recipe changed? It

    Submitted by kathyswi on 19. January 2016 - 19:03.

    Has the recipe changed? It doesn't show eggs.

    I was wondering if it is correct as I've never made meringue without eggs.

    Login or register to post comments
  • Vegans dont use eggs

    Submitted by VeganAnni on 4. November 2015 - 13:05.

    Vegans dont use eggs

    Anni Turnbull


    Login or register to post comments
  • Can this be done with cocoa,

    Submitted by kbbunyip on 26. October 2015 - 21:10.

    Can this be done with cocoa, cacao, or real coffee?  Is there also a non sugar version as I am cutting out sugar....was thinking an egg white or egg substitute for vegan.

    Login or register to post comments
  • For health reasons I advocate

    Submitted by VeganAnni on 20. October 2015 - 16:44.

    For health reasons I advocate human breast milk until weaning. It is not healthy or necessary, to drink the breast milk of another animal. For environmental and animal welfare reasons, I also advocate human consumption of plant mylks.

    Anni Turnbull


    Login or register to post comments
  • This sounds so interesting!!

    Submitted by livbambola on 20. October 2015 - 12:20.

    This sounds so interesting!! Could you use regular milk in place of plant mylk (obviously, no longer vegan). I can't wait to try this tmrc_emoticons.)

    Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure

    Login or register to post comments