COFFEE MERINGUES WITH STRAWBERRY COULIS
2 egg whites at room temperature 100g (½ cup) castor sugar 5ml (1 teaspoon) very strong coffee 30ml (2 tablespoons) finely chopped cashew nuts
500g strawberries, hulled and halved 200g (1 cup) castor sugar 90ml (1/3 cup) water 5ml (1 teaspoon) vanilla essence
Preheat the oven to 140ºC. Line a baking tray. Whisk egg whites until stiff. Beat in the castor sugar one teaspoon full at a time. Fold in coffee and cashew nuts. Then pipe or spoon mixture onto baking tray.
Bake in the oven for 30 minutes. The meringues will puff up slightly. Turn off the heat and let the meringues cool in the oven.
For the strawberry coulis: place all ingredients in a saucepan and bring to the boil. Cook for 5 minutes. Pour half of the mixture into a blender and blitz until smooth.
Strain the purée through a sieve, using the back of a wooden spoon. Drizzle the pureed coulis over the meringues just before serving.
Serve the meringues with the remaining strawberry sauce and decorate the dessert with mint leaves.
COST PER SERVING: R8