Encase melted chocolate in clouds of meringue for a magical melting moment, then relax with a kiss in one hand and a cup of espresso in the other.
- Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.
- Use an electric beater to whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar and whisk until sugar dissolves. Use a metal spoon to fold in the cocoa powder, almond meal and almond essence until well combined.
- Spoon mixture into a piping bag with a fluted 1cm-diameter nozzle. Pipe sixty 2cm-round meringues, about 2cm apart, onto 1 tray. Bake in oven for 15 minutes or until meringues are crisp. Remove from oven and set aside to cool completely.
- Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts.
- Dip base of 1 meringue into chocolate and sandwich with another meringue. Repeat with remaining meringues and chocolate. Place on tray and set aside for 10 minutes to set. Serve with coffee
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set