Nutty mocha meringue puffs recipe

Nutty Mocha Meringue Puffs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful treat that combines the richness of chocolate, the crunchiness of nuts, and the lightness of meringue? Look no further than the Nutty Mocha Meringue Puffs recipe! These delectable puffs are made with a combination of finely chopped nuts, cocoa powder, and a hint of coffee, resulting in a heavenly flavor. The meringue puffs are baked to perfection, creating a delicate and airy texture that melts in your mouth. Whether you want to impress guests or simply indulge yourself, these Nutty Mocha Meringue Puffs are sure to be a hit!

Keywords: nutty, mocha, meringue, puffs, recipe

Nutty mocha meringue puffs recipe details

Nutty mocha meringue puffs recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

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
	or
1 tbsp	instant cappuccino powder
	To decorate:
	white chocolate
	chocolate covered coffee beans

Instructions

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.

Preparation time:
ca. 30 min
Resting time:
ca. 1 day 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a