 Coffee
Meringues with Chocolate Cream
Make meringues the day before needed and this
becomes a quick easy and very impressive dessert!
INGREDIENTS
- 3 egg whites
- 1/2cup castor sugar
- 1/4cup brown sugar
- 1 Tbsp ground espresso coffee
- 1 cup cream
- 2 Tbsp Prenzel
Chocolate Cream
METHOD
Preheat oven to 120°C.
Beat egg whites until stiff. Add castor sugar
a little at a time beating well after each addition.
Slowly add brown sugar, beating well after each
addition until thick and glossy. Fold in coffee.
Spoon heaped tablespoons onto a greased oven
tray and swirl into meringue shapes. Bake for
1 ½ hours. Turn oven off and leave door
shut, meringues inside until they are cold.
To make cream, whip cream until thick, then fold
through Prenzel Chocolate Cream. Join pairs of
meringues together by sandwiching some cream into
the middle.
Sprinkle with cocoa and serve immediately.
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