Dessert

Coffee meringues with mocha cream

Name: Coffee meringues with mocha cream
Prep time: 105 min
Cook time: 30 min
Total time: 135 min
Yield: 20-25
Ingredients: 185g caster sugar; 1 teaspoon instant coffee granules; 1 eggwhite; 1 teaspoon white wine vinegar; 2 teaspoons cornflour; 150g dark chocolate, melted; 65g unsalted butter, softened; 1/2 cup Nutella; 1 teaspoon coffee & chicory essence*; 1 cup thickened cream, whipped

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1h 45m

30m

20-25

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Ingredients (10)

185g caster sugar
1 teaspoon instant coffee granules
1 eggwhite
1 teaspoon white wine vinegar
2 teaspoons cornflour
150g dark chocolate, melted
65g unsalted butter, softened
1/2 cup Nutella
1 teaspoon coffee & chicory essence*
1 cup thickened cream, whipped

Method

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.