This substantial breakfast brownie is delicious, easy to make, and quick. My kids cherished it! Dairy and gluten are not included.
| Servings: | 16 |
| Yield: | 3 cups |
Ingredients
- 1 ½ cups packed light brown sugar
- 3 egg whites
- ¼ cup strong brewed coffee
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- In bottom of large double boiler bring water to boil, then reduce to simmer. In top combine brown sugar, egg whites, coffee, and cream of tartar. Beat with mixer 5 to 7 minutes, or until stiff peaks form. Remove from heat. Add vanilla, and beat additional 3 minutes.
Reviews
Even though I didn’t have a double boiler, I was able to make one with a pan and a bowl. The frosting was light and fluffy. I used a German Chocolate coffee. Not bad.
I originally made this as cupcake frosting but it turned out too sweet and soft. Though I discovered that if you put it in the fridge after, it does sort of retain it’s shape and develops a thin outer crust. Since it was too sweet, I ended up using only half of the recipe. Luckily, I also made a chocolate cake which was originally just a 1 layer cake with cream cheese frosting. So I decided to cut the cake in layers and used this in between the layers of chocolate cake and added some chopped nuts. Worked well too.
I love the flavor! I use this frosting on chocolate cupcakes. I wish it held its shape a bit better, but the fluffy texture is so fun.
This made lots of frosting. I covered a layer cake (not between layers mind you) and there is probably enough left to cover another!
Beautiful, sweet, and fluffy coffee meringue frosting. The brown sugar gives it a lovely caramel color. It nicely complemented the dark, rich chocolate cake I made. Use the same day and refrigerate leftovers (if there are any).