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Kristin Nicole Patton
Chocolate meringues with coffee cream
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Ingredients
Directions
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Preheat the oven to 140ºC.
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Wipe a mixing bowl and the whisks of a mixer clean and free of grease with a piece of kitchen paper with lemon juice.
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Beat the egg whites until they are just stiff. Add 2 tablespoons of sugar while tapping and beat well.
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Continue until all the sugar has been processed and the protein foam is thick and shiny.
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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.
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Spread full tablespoons with meringue foam over the baking trays and bake for about 1 hour in the oven.
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Then switch the oven off and let the meringues in the oven cool down completely.
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In the meantime, whisk the butter lightly. Put the icing sugar through and mix into an airy butter cream.
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Mix 1 teaspoon of cocoa with the coffee and 1 teaspoon of boiled water and stir the coffee mixture through the butter cream.
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Stick 2 meringues for each pastry with the flat side together with a spoon of coffee cream.
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Lay on a bowl and dust with the rest of the cocoa.
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Nutrition
150Calories
Sodium0% DV0g
Fat11% DV7g
Protein2% DV1g
Carbs7% DV21g
Fiber0% DV0g
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