Recipe: Coffee-Flavored Meringue with Chocolate-Caramelized Crispbread

Ingredients:

For the Meringue (Pikekyss):

• 4 egg whites
• 200 g sugar
• 1 tsp strong brewed coffee (cooled)
• ½ tsp vanilla sugar (optional)
• A pinch of salt

For the Chocolate-Caramelized Crispbread:

• 2 knekkebrød (crispbread)
• 3 tbsp sugar
• 1 tbsp water
• 1 tbsp cocoa powder
• A pinch of cinnamon (optional)

---

Instructions:

Step 1: Make the Chocolate-Caramelized Crispbread

1. Break the knekkebrød into small pieces and set aside.
2. In a medium-sized pan, melt 3 tbsp of sugar with 1 tbsp of water over medium heat, stirring until it becomes a golden caramel.
3. Once the sugar has caramelized, stir in 1 tbsp of cocoa powder and a pinch of cinnamon (if using) until fully incorporated.
4. Add the knekkebrød pieces to the chocolate caramel mixture and toss them gently until fully coated.
5. Spread the coated knekkebrød on a sheet of baking paper to cool and harden.

Step 2: Make the Coffee-Flavored Meringue (Pikekyss)

1. Preheat your oven to 100°C (210°F) and line a baking tray with parchment paper.
2. Whisk the egg whites and a pinch of salt in a clean, dry bowl. Start on low speed, gradually increasing to high until the egg whites form soft peaks.
3. Slowly add sugar (one tablespoon at a time) while continuing to whisk, until the mixture forms stiff, glossy peaks.
4. Once stiff peaks form, carefully fold in 1 tsp of strong brewed coffee and ½ tsp vanilla sugar.
5. Use a piping bag or spoon to place small dollops of the meringue onto the prepared baking tray.
6. Bake the meringues for 1.5 to 2 hours, or until they are dry and crisp on the outside and can be easily removed from the parchment paper. Turn off the oven and let them cool completely inside the oven with the door slightly ajar.

Step 3: Assemble the Dessert

1. Once the meringues have cooled and the chocolate-caramelized knekkebrød has hardened, crush the knekkebrød into smaller pieces.
2. Top the meringues with crumbled chocolate-caramelized crispbread for a crunchy, rich contrast to the light and airy coffee-flavored meringue.
3. Serve on a plate and enjoy!

---

Notes:

• You can adjust the amount of coffee to your preference. For a more intense flavor, increase the coffee slightly.
• The chocolate-caramelized knekkebrød can be made ahead of time and stored in an airtight container.

This dessert balances the sweetness of the meringue with the rich, deep flavor of chocolate and the crunch from the caramelized crispbread.

---

For a dessert like coffee-flavored meringue with chocolate-caramelized crispbread, you want a beverage that complements the coffee notes and balances the sweetness of the dish while enhancing the chocolate and caramel flavors. Here are a few beverage pairings that would work beautifully:

Wine Pairing Suggestions:

1. Port Wine (Tawny or Ruby Port):
   • Why it works: Tawny Port, with its caramel, nutty, and dried fruit notes, pairs perfectly with the caramelized elements of the dessert. Ruby Port has a rich berry and chocolate profile that complements the chocolate-caramelized crispbread.
   • Flavor profile: Sweet, rich, and fortified with a touch of warmth.
2. Sherry (Pedro Ximénez or Oloroso):
   • Why it works: Pedro Ximénez is a sweet sherry with flavors of raisins, molasses, and dark chocolate, which complements both the coffee and chocolate in the dessert. Oloroso Sherry, on the drier side, has nutty and toffee notes that match the caramel flavors.
   • Flavor profile: Sweet and syrupy (Pedro Ximénez), or nutty and complex (Oloroso).
3. Vin Santo (Italian dessert wine):
   • Why it works: This sweet wine from Italy has notes of caramel, honey, and dried apricots that harmonize with the sweetness of the meringue and the caramelized knekkebrød.
   • Flavor profile: Sweet, with rich dried fruit and nutty flavors.

Non-Alcoholic Beverage Suggestions:

1. Espresso or Strong Coffee:
   • Why it works: Coffee will enhance the existing coffee flavor in the meringue and create a bold contrast with the sweetness of the dessert.
   • Flavor profile: Rich, intense, and slightly bitter, which balances the dessert’s sweetness.
2. Chai Latte:
   • Why it works: The warm spices of chai (cinnamon, cardamom, and cloves) pair nicely with the caramel and chocolate flavors in the crispbread, and the creaminess of the milk adds a smooth contrast.
   • Flavor profile: Spicy, slightly sweet, and creamy.
3. Dark Hot Chocolate:
   • Why it works: A dark, rich hot chocolate with a high cocoa content (70% or more) will complement the chocolate-caramelized crispbread while providing a creamy, indulgent pairing to the meringue.
   • Flavor profile: Deep, rich chocolate flavor with a hint of sweetness.
4. Iced Coffee with a Splash of Vanilla Syrup:
   • Why it works: A chilled iced coffee with a hint of vanilla adds a refreshing, cold contrast to the dessert and amplifies the coffee notes already present.
   • Flavor profile: Cool, slightly sweet, and aromatic.

All of these options will beautifully enhance the flavors of your dessert. If you’re in the mood for a wine, Port or Sherry are my top picks. If you’re skipping the alcohol, a rich coffee or dark hot chocolate will be divine!

You might also be interested in exploring more about the delightful world of coffee, which is a key ingredient in this recipe. For a deeper understanding of its history and varieties, check out this informative Wikipedia article on Coffee. Additionally, if you’re curious about meringue and its different types, you can learn more about this sweet treat in the Wikipedia article on Meringue. Lastly, to enhance your knowledge of chocolate, its origins, and its culinary uses, take a look at this Wikipedia article on Chocolate. Happy exploring!