Mocha Meringues
Ingredients: ( 2 egg whites Pinch salt 4oz castor sugar Few drops vanilla Dark chocolate Whipped cream A little sugar Coffee essence Method: Whisk egg whites with a pinch of salt until very stiff. Whisk in half the sugar, a little at a time, beating until stiff peaks hold. Fold through the remaining sugar and a drop or two of vanilla. Put out onto a cold lightly buttered slide, swirling upwards to make them fairly high but not too big. Bake in a very cool oven until they are crisp and will slide on the tray. Allow to cool. Set dark sweet chocolate in a bowl over boiling water and melt without stirring. Dip each meringue in to give a chocolate cap, with a Stirling motion to keep neat. Allow to set in a cool place. Whisk cream, lightly sweeten and flavour with coffee and use to fill the meringues.
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Bibliographic details
Press, Volume CI, Issue 29829, 23 May 1962, Page 3
Word Count
151Mocha Meringues Press, Volume CI, Issue 29829, 23 May 1962, Page 3
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Acknowledgements
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