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Categories:
caster sugar coffee granules egg white wine vinegar cornflour dark chocolate unsalted butter Nutella coffee cream
Viewed: 30 - Published at: 3 years agoIngredients
- 185 g caster sugar
- 1 teaspoon instant coffee granules
- 1 egg white
- 1 teaspoon white wine vinegar
- 2 teaspoons cornflour
- 150 g dark chocolate, melted
- 65 g unsalted butter, softened
- 12 cup nutella
- 1 teaspoon coffee and chicory essence
- 1 cup thickened cream, whipped
Method
- 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.
- Preheat oven to 100C 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.
- 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.
