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Choc-dipped coffee meringues
Choc-dipped coffee meringues
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delightful coffee companion: bite-sized meringues for entertaining season!
Ingredients:
  • 2 Free Range Egg whites
  • 110g caster sugar
  • 1 tsp instant coffee powder
  • 5.00 gm boiling water
  • 50g dark chocolate, melted
  • 20.00 ml finely chopped pistachios
Instructions:
  • Preheat your oven to 100°C and prepare a large baking tray by lining it with baking paper.
  • Whip the egg whites in a spotless, dry bowl using an electric mixer until soft peaks emerge. Slowly incorporate the sugar, one tablespoon at a time, ensuring thorough whisking after each addition. Keep whisking until the sugar is fully dissolved.
  • Combine coffee and water in a small bowl, stirring until the coffee dissolves. Gently fold into the meringue mixture until just combined.
  • Pipe the meringue mixture onto a lined tray using a 1cm fluted nozzle. Bake for 1 hour until crisp and dry. Allow meringues to cool completely in the turned-off oven with the door slightly ajar for 1 hour.
  • Prepare the melted chocolate and pistachios in separate shallow bowls. Dip the bottom of each meringue first in chocolate, and then in pistachios. Allow them to set for 15 minutes. Arrange the meringues on a serving platter before serving.

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