With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts.
Preparation Time
20 - 50 minutes
Cooking Time
20 minutes
Makes
20 kisses
Ingredients
- 1 1/2 tsp dried espresso coffee powder
- 1/2 cup (100g) caster sugar
- 2 eggwhites
- 1/4 tsp cream of tartar
- 50g dark chocolate, melted
- Double cream, to serve
Method
- Preheat oven to 100°C. Line an oven tray with baking paper.
- Sift the coffee through a fine sieve to form a powder. Combine coffee and sugar in a bowl. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well between each addition, until meringue is thick and glossy and sugar is completely dissolved. Add cream of tartar and whisk until just combined. Spoon into a piping bag fitted with a 1cm-fluted nozzle. Pipe 3cm-round meringues onto the lined tray. Bake for 30 minutes or until meringues are dry to the touch. Turn off oven and leave, with door ajar, to cool completely.
- Use a small pallet knife to spread a little of the melted chocolate onto the base of each meringue. Place on a wire rack and set aside for 30 minutes or until set.
- Spoon a little cream on the base of a meringue. Sandwich with another meringue. Continue with remaining meringues and cream. Serve immediately.
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