Coffee Meringues With Mocha Cream |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 4 |
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for coffee lovers coffee & chicory essence is available from supermarkets. Ingredients:
185 g caster sugar |
1 teaspoon instant coffee granules |
1 egg white |
1 teaspoon white wine vinegar |
2 teaspoons cornflour |
150 g dark chocolate, melted |
65 g unsalted butter, softened |
1/2 cup nutella |
1 teaspoon coffee and chicory essence |
1 cup thickened cream, whipped |
Directions:
1. Place sugar, coffee and 2 tablespoons water in a saucepan over low heat, stirring until sugar dissolves. Bring to the boil. Remove from heat and cool. Place eggwhite, vinegar and cornflour in bowl of an electric mixer, beat for 2 minutes. Add coffee mixture in a slow steady stream, continue to beat on high for 10 minutes.
2. Preheat oven to 100°C Line 2 baking trays with baking paper. Spoon meringue mixture into a piping bag with a plain nozzle and pipe rosettes 2cm apart on trays. Bake for 30 minutes. Turn off heat and leave in the oven for 1 hour to dry.
3. Place chocolate, butter, Nutella and coffee essence in a bowl, beat with electric beaters until thick and glossy. When meringues are cool, spread one meringue with mocha cream and another half with whipped cream, sandwich the two halves together.
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