Espresso Meringues With Chocolate Coffee Sauce
- 3 egg whites (at room temperature)
- 1 cup caster sugar
- 1 tablespoon of sweetened coffee essence, strong black coffee/espresso
- 1/2 teaspoon malt vinegar
- 1 teaspoon cornflour
In a large metal, porcelain or glass (ie. not plastic) bowl beat egg whites until soft peaks form. A hand-held electric mixer is ideal for the job. Gradually, a teaspoon at a time, add the caster sugar. (I emphasise, add the sugar slowly). The mixture should be getting glossy, thick and shiny with each addition and the whole sugar adding process should take about 10 minutes. Beat in the essence, vinegar and cornflour. Spoon mixture out into little’blobs’ onto a baking paper covered baking tray.
Bake in a low 110-120°C oven for approximately 45 minutes for individual meringues. The meringue should be crisp and dry and easily lift off the baking paper.
Cool on a wire rack.
CHOCOLATE COFFEE SAUCE
300 ml cream
375 g dark chocolate (1 packet dark chocolate melts)
3 tablespoons coffee essence (or similar)
In a small saucepan or the microwave, melt ingredients and stir until smooth. Squash two meringues together (like a sandwich) and pour chocolate sauce over the top. Sauce sets solid when refrigerated, so serve warm.
300 ml cream
2 tablespoons sweetened coffee essence
strong sweetened espresso coffee or coffee liqueur
Whip the cream, fold in the coffee essence, espresso or liquer, and fill the meringues.