Soft Cappuccino Meringue

Our answer

Nigella's Cappuccino Pavlova (from NIGELLISSIMA is a pavlova that is made with a coffee flavoured meringue. We suspect that some of the problem may have come from using ground coffee rather than espresso powder. The espresso powder will dissolve, along with the sugar, into the whisked egg whites but unfortunately even very finely ground coffee does not dissolve and could affect the texture of the meringue. Ground coffee can sometimes contain traces of oil and if grease comes into contact with egg whites then it will prevent the egg whites from whisking to full volume. In addition, ground coffee tends to be slightly moist and this moisture can also affect the meringue.

As the egg whites were whisked for such a long time then a lot of air will have been incorporated. When the meringue bakes this air expands and the meringue puffs up, but the more the meringue expands the more likely it is to sink and collapse as the meringue cools. The undissolved ground coffee could also have contributed to the meringue sinking. We would suggest trying to use instant coffee powder in the meringue and also make sure that your whisk and bowl are completely grease-free, as any traces of grease can also prevent the meringue from whisking properly.