Method :
- Whisk the egg whites until they
are stiff, but not dry.
- Gradually whisk in the sugar and
coffee powder, until stiff and glossy.
- Spoon or pipe small mounds of
meringue on to baking sheets lined with baking parchment.
- Bake in oven, 225F, gas mark 1/4,
120-150 minutes, until the meringues are crisp and dry.
- Leave to cool.
- Whisk the cream with the vanilla
extract until it just holds its shape.
- Stick pairs of meringues together
with a little flavored cream and serve.
Makes 20
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