Filter
Reset
Sort ByRelevance
Kristin Nicole Patton
Chocolate meringues with coffee cream
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 140ºC.
-
Wipe a mixing bowl and the whisks of a mixer clean and free of grease with a piece of kitchen paper with lemon juice.
-
Beat the egg whites until they are just stiff. Add 2 tablespoons of sugar while tapping and beat well.
-
Continue until all the sugar has been processed and the protein foam is thick and shiny.
-
Put 3/4 of the cocoa and the vinegar through it and stir the mixture about 5 times with a spoon so that the foam gets a marbled effect.
-
Spread full tablespoons with meringue foam over the baking trays and bake for about 1 hour in the oven.
-
Then switch the oven off and let the meringues in the oven cool down completely.
-
In the meantime, whisk the butter lightly. Put the icing sugar through and mix into an airy butter cream.
-
Mix 1 teaspoon of cocoa with the coffee and 1 teaspoon of boiled water and stir the coffee mixture through the butter cream.
-
Stick 2 meringues for each pastry with the flat side together with a spoon of coffee cream.
-
Lay on a bowl and dust with the rest of the cocoa.
Blogs that might be interesting
-
10 minSnackWhite chocolate, vanilla yogurt, vanilla cheese, yogurt, Kiwi, peach, blackberry, Red berry,yogurt fruit slices with white chocolate
-
25 minSnacksugar, unsalted cashew nut, cayenne pepper, paprika, thyme, walnut, white almonds, unsalted peanut, sunflower seeds, pumpkin seeds,nut mix with caramel
-
20 minSnackbasic recipe oliebollen, pear, ginger ball in syrup, ginger syrup,oliebollen with pear and candied ginger
-
25 minSnackgarlic, onion, leeks, root, celery, fennel bulb, fresh ginger, fennel seed, peppercorns, star anise, clove, parsley, chives, basil,fresh herb broth
Nutrition
150Calories
Sodium0% DV0g
Fat11% DV7g
Protein2% DV1g
Carbs7% DV21g
Fiber0% DV0g
Loved it