Gooey brown-sugar meringues
| Recipe By: | Abigail Donnelly |
| Serves: | 10 |
| Cooking Time: | 45 minutes |
| Prep Time: | 1 hour |
Ingredients
- 8 free-range egg whites
- A pinch salt
- 4 Tbsp sugar for the egg whites
- 300 ml low- fat or soya cream
- white chocolate, to garnish
- 400 g white sugar
- 2 Tbsp instant espresso
- 3/4 cup (180ml) cold water
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Cooking Instructions
- Preheat the oven to 120°C.
- Using an electric mixer, beat the egg whites and salt with the whisk attachment until soft peaks form. Gradually add 400g brown sugar, 1Tbsp at a time, until all the sugar has been incorporated and the mixture is thick and glossy.
- Cut 2x10 cm circles out of sheets of baking paper and place on a baking tray. Spoon the meringue onto the baking paper and bake for 45 minutes, or until set on the outside and soft and gooey on the inside.
- To make the white chocolate mousse, whip the cream until soft peaks form, then fold in the melted chocolate until well combined. Chill for at least 1 hour.
- To make the coffee syrup, place 200g sugar, 4Tbsp instant espresso and 1/4 cup of water in a saucepan and heat gently until the sugar has melted and the coffee has dissolved. Boil for a few minutes, or until it forms a thick syrup.
- To assemble the meringue stack, layer the meringues and the chocolate mousse, then generously drizzle over the coffee syrup.
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