MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Philip Twizell's Cappuccino Meringues
Categories: Five, Desserts, Dairy, Chocolate
     Yield: 30 Servings

     2 lg Egg whites
   100 g  Caster sugar
     1 tb Strong espresso -OR-
     1 tb Fair trade instant coffee;
          - dissolved in:
     1 tb Water; boiling
          Double cream;
          - lightly whipped, to serve
          Cocoa powder; to serve

 Heat the oven to 100 C/210 F. Line a baking sheet with non-stick
 baking parchment.

 Pour the egg white into a clean, grease free dry bowl. Beat the egg
 whites for several minutes with an electric whisk, or in a mixer,
 until they are thick and hold firm peaks when you raise the
 beaters. Keep beating, gradually adding the caster sugar 1 tb at a
 time, until it is thoroughly incorporated and you have a very
 thick, glossy meringue. Fold the coffee into the meringue; don't
 worry if it's slightly streaky and uneven.

 Pipe or spoon the meringues on to the baking tray.

 Bake in the oven for two hours, then remove from the oven and set
 aside to cool completely. Carefully remove the meringues from the
 paper. Use at once or store in an airtight container for a few
 days. Airtight is important, or they will start to soften.

 When ready to serve sandwich the meringues with the lightly whipped
 cream and dust with the cocoa powder.

 Tip:

 Flavour the cream with a coffee flavoured liqueur for added luxury.

 Recipe FROM: http://www.livingnorth.com

 Uncle Dirty Dave's Archives

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