Cafe Latte Meringue Kisses for Graham McTavish as Dougal
I've got a secret, and I've held it inside for too long -- time to share.
You see, I've developed a bit of a happily married, middle-aged crush on our TV Dougal.
Big, bold and brawly made, Graham McTavish may be missing the russet mane, but his magnificent beard, solid presence on his horse or off, and the fact that he actually manages to pull off wearing a tam, makes my wame tingle with excitement.
What makes our relationship so perfect is that TV Dougal and I share a love of fine coffee. While I'm partial to a cappuccino so dry you get a sense of the Mojave, Graham prefers a nice creamy latte (or two) to stay warm when they're shooting on location.
It seems he's not the only MacKenzie to gratefully sip on a cup of JOE while waiting for their turn in front of the camera.
These meringue bites are inspired by the Mackenzies' 21st C caffeine dependency.
Light as milk foam and sweet with a slightly bitter edge, they're the perfect portable pick-me-up after a long day on set...or raising babies/writing blog posts/pumping gas - whatever it is that fills your day.
For those of you here looking for an April Fool's post, I'm sorry to say I ran out of time this year. Here's a couple from past years to keep you happy, and hopefully laughing:
Caffe Latte Meringue Kisses for Graham McTavish as Dougal
Light and sweet bites, with just a hint of that java bitterness you love so much.
- Sugar - ¼ Cup
- Cornstarch - 1 tsp
- Egg Whites, large - 2
- Espresso Extract - 1 to 2 tsp
- Salt - pinch
Adjust oven rack to middle position and heat oven to 225° F. Line baking sheet with parchment paper. Combine sugar and cornstarch in small bowl.
In standing mixer fitted with whisk, beat egg whites, espresso extract, and salt at high speed until soft peaks just start to form, about 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl. Stop and scrape down bowl. Return mixer to high speed and beat until glossy, stiff peaks have formed, about 1 minute.
Working quickly, place meringue in pastry bag fitted with 1/2-inch plain tip or large zipper-lock bag with 1/2 inch of corner cut off. Pipe meringues into 1” mounds, about 1” high, on baking sheet.
Bake for 60 minutes, rotating pan halfway through. Turn off oven and allow meringues to cool in oven for another hour. Remove from oven and cool to room temperature before serving, about 10 minutes.
Store in a sealed container for up to 2 days.