Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. 1/4 tsp cream of tartar

  3. 215g (1 cup) caster sugar

  4. 2 tbs cocoa powder, sifted

  5. 155g (1 1/2 cups) almond meal

  6. 1 tsp almond essence

  7. 100g good-quality dark chocolate, finely chopped

  8. Espresso coffee, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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


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