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Coffee meringues with mocha cream
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Prep Time:
105 minutes
Cook Time:
30 minutes
Total Time:
135 minutes
Irresistible coffee meringues, ideal for anytime indulgence. Just one won't be enough!
Ingredients:
  • 185g caster sugar
  • 1 tsp instant coffee granules
  • 1 eggwhite
  • 1 tsp white wine vinegar
  • 5.00 gm cornflour
  • 150g dark chocolate, melted
  • 65g unsalted butter, softened
  • 150.00 gm Nutella
  • 1 tsp coffee & chicory essence*
  • 252.50 gm thickened cream, whipped
Instructions:
  • Combine sugar, coffee, and 2 tablespoons of water in a saucepan over low heat. Stir until the sugar dissolves, then bring the mixture to a boil. Remove from heat and let it cool down. In the bowl of an electric mixer, place egg white, vinegar, and cornflour. Beat for 2 minutes. Slowly pour in the coffee mixture while continuing to beat on high for another 10 minutes. Enjoy!
  • Preheat the oven to a low 100°C. Prepare 2 baking trays with baking paper. Fill a piping bag fitted with a plain nozzle with the meringue mixture and pipe rosettes 2cm apart on the trays. Bake for 30 minutes, then turn off the heat and let them sit in the oven for 1 hour to dry.
  • Combine chocolate, butter, Nutella, and coffee essence in a bowl. Use electric beaters to whip until mixture is thick and glossy. Once the meringues have cooled, spread mocha cream on one half and whipped cream on the other half. Sandwich the two halves together to create the final dessert.

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