Nutty mocha meringue puffs recipe
Nutty Mocha Meringue Puffs recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|4 medium||egg whites|
|240 g||icing sugar|
|80 g||dark chocolate, finely grated|
|140 g||almonds, chopped|
|15 g||vanilla custard powder|
|1 tsp||instant coffee, heaped|
|1 tbsp||instant cappuccino powder|
|chocolate covered coffee beans|
Beat egg whites until stiff. Then add the sugar a spoonful at a time, you want a nice glossy meringue mixture.
Fold in the other ingredients one spoon at a time and mix well. If the instant coffee is granulated, first crush to a powder.
Preheat your oven to 150° C.
Pipe little heaps of the mixture onto rice paper rounds or baking paper. Use a nozzle with a fairly big hole. Alternatively place a teaspoon full of the mixture on the baking sheet. Slightly flatten the top as that is where the coffee beans go afterwards.
Leave them to dry for about 30 minutes. During that time preheat oven to 150° C for a thermo fan oven or 170°C for a standard oven. Bake for 15-20 minutes. They should still be soft to the touch underneath.
When they are cold, place a little dollop of melted white chocolate on each and top with a coffee bean. You can use either chocolate covered beans – not to everyone’s taste or coffee bean shaped chocolates.
Store in a tin. Should they get a bit hard, place 2 apple slices in the tin with the cookies and they’ll be soft again after a couple of hours.
ca. 30 min
ca. 1 day 6 hrs
Grade of difficulty:
Calories per portion:
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