Chocolate Meringues With Coffee Cream - cooking recipe

Ingredients

5 None egg whites
1 1/4 cups granulated sugar
2 tbsp unsweetened cocoa powder, sifted
1 tsp white vinegar
1 tsp vanilla extract
None None Whipped cream, raspberries, mint leaves and chopped hazelnuts, to serve
None None Unsweetened cocoa powder, for dusting
None None FOR THE COFFEE CREAM
1 1/4 cups whipped cream
2 tbsp powdered sugar
2 tbsp brewed coffee

Preparation

Preheat the oven to 300\u00b0F. Line 2 baking sheets with parchment paper.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in cocoa powder, vinegar and vanilla extract. Spoon mixture carefully into 8 even rounds on prepared pans.
Bake for 10 mins. Reduce oven temperature to 250\u00b0F. Bake for 10 mins. Reduce oven temperature to 200\u00b0F. Bake 20 mins or until the meringues are firm. Cool in oven with door ajar.
For the coffee cream, beat cream and powdered sugar in a large bowl with an electric mixer until soft peaks form. Beat in coffee.
Sandwich 2 meringues together with coffee cream. Serve topped with whipped cream, raspberries, mint leaves and chopped hazelnuts. Dust lightly with cocoa powder.