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Categories:
egg whites sugar white vinegar vanilla hazelnuts whipped cream mint raspberries cocoa whipped cream powdered sugar coffee
Viewed: 42 - Published at: 4 years agoIngredients
- 5 egg whites
- 1 1/4 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder sifted
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- chopped hazelnuts
- whipped cream
- mint leaves
- raspberries
- unsweetened cocoa powder for dusting
- 1 1/4 cups whipped cream
- 2 tablespoons powdered sugar
- 2 tablespoons brewed coffee
Method
- Preheat the oven to 300°F. Line 2 baking sheets with parchment paper.
- Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in cocoa powder, vinegar and vanilla extract. Spoon mixture carefully into 8 even rounds on prepared pans.
- Bake for 10 mins. Reduce oven temperature to 250°F. Bake for 10 mins. Reduce oven temperature to 200°F. Bake 20 mins or until the meringues are firm. Cool in oven with door ajar.
- For the coffee cream, beat cream and powdered sugar in a large bowl with an electric mixer until soft peaks form. Beat in coffee.
- Sandwich 2 meringues together with coffee cream. Serve topped with whipped cream, raspberries, mint leaves and chopped hazelnuts. Dust lightly with cocoa powder.
