Mar­bled mocha meringues

makes / 8 prep / 1 hour cook / 1 hour 40 min­utes

Western Times - - TASTE -

In­gre­di­ents

1 1⁄2 cups caster sugar 1 tsp in­stant espresso cof­fee pow­der 1 tsp vanilla ex­tract 6 egg whites 3 tsp co­coa 60g milk cho­co­late, melted, cooled 2 tbsp skin­less hazel­nuts, roughly chopped Dark cho­co­late, melted, to serve Hazel­nuts, chopped, ex­tra, to serve

1. Pre­heat oven to 200C/180C fan­forced. Grease and line 3 large bak­ing trays with bak­ing pa­per. 2. Sprin­kle sugar on to 1 pre­pared tray. Bake for 8 to 10 min­utes or un­til the edge of the sugar just starts to melt. Re­move from oven. Re­duce oven tem­per­a­ture to 100C/80C fan-forced. 3. Com­bine cof­fee pow­der and vanilla in a small bowl. Stir to dis­solve cof­fee. 4. Us­ing an elec­tric mixer, beat egg whites un­til soft peaks form. With mo­tor run­ning, grad­u­ally pour sugar into egg white in a slow, steady stream. Con­tinue beat­ing for 5 to 6 min­utes or un­til sugar is dis­solved. Add cof­fee mix­ture and 2 tea­spoons co­coa. Beat to com­bine. 5. Spoon meringue mix­ture into 8 equal por­tions (about 9cm in di­am­e­ter) on to re­main­ing pre­pared trays. Driz­zle with milk cho­co­late. Run a spat­ula or back of a spoon around the meringues to mar­ble slightly. Dust with re­main­ing co­coa and sprin­kle with hazel­nuts. 6. Bake for 1 1⁄2 hours or un­til just firm to touch. Turn off oven. Cool com­pletely in oven with door closed. Driz­zle meringues with melted cho­co­late and sprin­kle with ex­tra hazel­nuts. Serve. Recipe by Kim Coverdale Photo by An­drew Young

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