National Coffee Week: Chocolate, Coffee and Walnut Meringues Recipe
If you enjoy your coffee desserts then this is certainly the one for you!
It combines two of the best things in the world, coffee and chocolate, to make a deliciously tasty dessert.
So why not get into the kitchen and try out this recipe from Morrison’s Magazine? Here’s everything you’ll need to make it.
Ingredients:
75g of walnuts, plus a few extra to serve
Pinch icing sugar
4 egg whites
220g of caster sugar
2 tbsp of cocoa powder, plus extra for dusting
1 tsp of instant coffee granules
250ml of Elmlea Double
1 tbsp of vanilla extract
Chocolate sauce, to drizzle over
Method:
1. Preheat the oven to 180°C/160°C fan/Gas 4. Toast the nuts on a baking tray for 5 minutes and let cool.
2. Finely chop the nuts with the icing sugar (it prevents them getting too oily) and set aside. Line two baking trays with non-stick baking parchment.
3. In a clean bowl, whisk the egg whites with a pinch of salt until they hold stiff peaks, then add the sugar 1 tbsp at a time until the whites are glossy and stiff. Stir through the nuts and cocoa then form into 12 meringues on the baking trays. Bake for 5 minutes then turn the heat down to 120°C/100°C fan/Gas 1/2 and bake for a further 45 minutes. Remove from the oven and leave to cool.
4. In a large bowl, dissolve the coffee in 1 tbsp of the Elmlea Double. Add the remaining Elmlea and vanilla and whisk until you have soft peaks. When the meringues are cool, dollop the cream over six and top each with another meringue. Dust with cocoa, spoon over chocolate sauce and sprinkle with walnuts.
Tagged in chocolate Recipes Food & Drink Coffee