2 lg Egg whites
100 g Caster sugar
1 tb Strong espresso
1 tb Fairtrade instant coffee
1 tb Boiling water
Double cream; lightly
- whipped, to serve
Cocoa powder; to serve
Heat the oven to 100ºC/210ºF. 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 a tablespoon 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
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.