Coffee hazelnut meringues

Coffee hazelnut meringues
30 Item



1.Preheat oven to 120°C (100°C fan forced). Grease oven tray,; line with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition.
3.Meanwhile, dissolve coffee in the water in small jug. Fold coffee mixture into egg white mixture.
4.Spoon mixture into piping bag fitted with 5mm (¼-inch) fluted tube. Pipe meringues onto trays about 2cm (¾ inch) apart, top each meringue with a nut.
5.Bake meringues about 45 minutes. Cool meringues in oven with door ajar.

A piping bag — available from cookware shops — is a really handy thing to have. They are easy to use, much easier than you’d expect, and make the dividing up of a mixture into trays quick and efficient. Buy a few different sizes and shapes of tubes — you’ll be surprised how often you’ll use them.


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