Recipe Instructions:
2 eggwhites
1/2 cup (100g) caster sugar
2 tsp coffee essence
100g dark chocolate
Step 1
Preheat oven to 120C. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the sugar, whisking well between each addition, until sugar dissolves and mixture is thick and glossy. Add the coffee essence and whisk to combine.
Step 2
Line an oven tray with baking paper. Place meringue mixture in a piping bag with a fluted nozzle. Pipe rosettes, 2cm apart, on the lined tray. Bake in preheated oven for 30 minutes or until meringues are dry to touch. Turn oven off and set aside to cool in the oven for 1 hour or until dry.
Step 3
Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until chocolate melts. Remove from heat. Dip the base of a meringue in the chocolate to lightly coat. Transfer to a tray lined with baking paper. Repeat with remaining meringues. Serve with coffee.
