These chocolate dipped espresso meringues are the perfect little treat for any coffee lover. Enjoy alone or with fruit and whipped cream.
Ingredients 3 free range eggs, whites only 150g caster sugar 10g finely ground coffee beans 115g good quality dark chocolate, melted and cooled to room temperature
Begin by lining two large baking sheets with baking parchment and preheating the oven to 140°C.
Add the egg whites into a large mixing bowl and using an electric hand whisk, whisk the eggs until they form stiff peaks.
Add a tablespoon of caster sugar to the egg whites and whisk again until whites hold stiff peaks.
Add sugar one spoonful at a time until it has all been incorporated and the mixture becomes glossy and thick.
Gently fold in the finely ground coffee beans.
Spoon the meringue mixture into piping bag and pipe small stars or onto the baking sheets. Alternatively, use a spoon to dollop meringue onto baking sheets, Bake in the oven for around 1 hour or until meringues are completely dry and are easily removed from the baking parchment.
Remove from the oven and set aside to cool. Once the meringues are completely cooled, dip the bottom of each meringue into the melted chocolate and place on parchment to dry.
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