1:45

To Prep

0:30

To Cook

10

INGREDIENTS

ADVANCED

DIFFICULTY

20-25

MAKES

5

AVG RATING

(1 Member)

Coffee meringues with mocha cream
  • Ingredients
  • Specials
    • Method
    • Notes
    1. Step 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. Step 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. Step 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.

    * Available from supermarkets.

  • Method
  • Notes
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