Chocolate meringues with coffee cream

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.