Vanilla Mocha Meringue
easy
30 mins
30 mins
Ingredients
- 2 Protein (size M)
- 1 pinch Salt
- 100 g Sugar
- 1 package Vanillin sugar
- 1 TEASPOON Instant espresso powder
- 100 g Dark chocolate coating
- baking paper
Directions
- 1
Beat the egg whites and salt with the whisks of the hand mixer until stiff. Slowly pour in the sugar and vanilla sugar and continue beating until the sugar has dissolved and a shiny mass has formed. Mix the espresso powder with 1 teaspoon of hot water. Halve the meringue mass. Fold under one half of the espresso. Pour the mixture into two piping bags with star-shaped spout. Line two baking trays with baking paper.
- 2
Spray small dots on the baking paper. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable) for 3 - 3 1/2 hours. Leave to cool down. Chop the chocolate coating and melt over a warm water bath. Lightly dip a white or brown meringue tuff into chocolate, drain and place a meringue tuff of a different colour on top. Place on baking paper and allow to dry. Store in a cool place in an airtight package
- 3
3 1/2 hours waiting time
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