Categories: November

Ingredients

• 175g golden caster sugar
• 3 tsp instant espresso coffee powder
• 3 medium egg whites
• 1 tsp white wine vinegar
• 2 tsp cornflour
• 150g dark chocolate
• 65g unsalted butter, softened
• 175g Nutella
• 250ml double cream, whipped

Directions

1. Preheat the oven to 120˚C/fan 100˚C/gas 1/2. Line 3 baking trays with baking paper.

2. Mix together the sugar and 2 teaspoons of the coffee.

3. In a large bowl, whisk the egg whites to soft peaks with an electric hand whisk. Gradually whisk in the coffee sugar, a tablespoon at a time, until the meringue is stiff and glossy. Add the vinegar and cornflour and whisk to combine. Spoon half the mixture into a piping bag fitted with a plain 1cm nozzle. Pipe small meringues onto the lined trays, spaced apart. Repeat with remaining mixture to make about 60 small meringue halves. Alternatively, shape 60 little meringues using 2 teaspoons. Bake for 30 minutes, turn off the oven and leave the meringues inside for 1 hour. Remove from oven and cool.

4. Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Set aside to cool slightly, then beat in the butter, Nutella and remaining coffee powder until thick and glossy.

5. Spread 1 meringue half with the mocha mixture and 1 with whipped cream, then sandwich together. Repeat with all the meringues. Plain, unfilled meringues will keep in an airtight container for up to 5 days.

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